Grilled Veggie Skewers

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Make your cookouts shine with vibrant veggie skewers straight from the grill. A colorful, smoky, and crowd-pleasing side for any meal.

Let’s Cook Some Veggies on the Grill

If you’re looking for the perfect side dish to serve alongside your grilled meats, you can’t go wrong with veggie skewers. Bright, colorful, and packed with flavor, these skewers make a stunning addition to any plate.

This is one of our favorite ways to serve up vegetables here at Backyard Texas Grill. When you’ve got a houseful of kids, this is also a fun way to get the kids to eat something healthy. (Hey, we’ll try anything we can to serve up tasty, healthy foods for the kids.)

And these skewers definitely don’t disappoint. The smoky char from the grill enhances the natural sweetness of the vegetables, while a buttery seasoning ties everything together.

Bottom line: They’re simple to prep, fun to eat, and guaranteed to impress at your next backyard cookout.

So, what are we waiting for? Let’s make some Veggie Skewers!

At a Glance
• Main Ingredients: Yellow squash, bell peppers, purple onion, mushrooms, butter, house seasoning
• Prep + Cook Time: ~10-15 min prep, ~30 min grilling (including flipping & basting)
• Flavor Profile: Smoky, buttery, charred & fresh from the grill
• Best Served With: Grilled meats, burgers, or as a lighter side at cookouts

Veggie Skewer Ingredients

We’ve prepped a recipe card for you at the end of this post but here’s a glance at what you’ll need. These are common vegetables but you can swap them out if you see something you don’t care for.

• 1 large yellow squash
• 2 large bell peppers (colors of your choice)
• 1 purple onion
• 1 dozen large white mushrooms
• 1 dozen large shrimp, peeled and deveined
• 4 tablespoons butter
• 1 tablespoon avocado oil
• 1 tablespoon Adams Reserve Buttery House Seasoning (or seasoning of your choice)
• 12″ wood skewers

How to Make Grilled Veggie Skewers

These come together so easily and they don’t take much time to cook. If you’re serving them with a protein from the grill you’ll want to wait until it’s almost done before putting these on the fire.

Here’s how you’re going to do it:

Preheat grill to 300°F.

Melt 4 tablespoons butter in a small bowl and set aside.

Rinse vegetables and chop into approximately 1-inch pieces.

Carefully place an assortment of vegetables onto each wood skewer.

Place veggie skewers on a clean baking sheet.

Using a basting brush, lightly coat each side with avocado oil.

Sprinkle each side with buttery house seasoning.

Place skewers directly on the grill and close the lid.

Cook for 15 minutes on one side.

Baste skewers with a light layer of melted butter.

Flip and cook another 15 minutes, or until veggies are tender and charred to your liking.

Brush with remaining melted butter before removing from the grill.

Serve hot.

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Things to Love About This Recipe

• Colorful presentation: Bright, charred vegetables look beautiful on any plate.
• Healthy and hearty: A lighter option that pairs with almost any grilled main dish.
• Easy prep: Just chop, season, and grill.
• Customizable: Swap in your favorite vegetables or try new flavor combos.
• Crowd-pleaser: A side dish everyone will enjoy, from picky kids to veggie lovers.

Tips for Success

• Soak wooden skewers: Prevent burning by soaking skewers in water for at least 30 minutes before threading.
• Choose firm veggies: Squash, peppers, onions, and mushrooms hold up well on the grill. Softer veggies may fall apart.
• Even sizing: Cut veggies into similar-sized chunks for even cooking.
• Don’t overcrowd skewers: Leave a little space between each piece to allow heat circulation.
• Add a kick: Try Cajun seasoning, lemon pepper, or garlic herb blends for variety.

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Frequently Asked Questions

Do I need to soak the wooden skewers before grilling?

Yes — soak them in water for at least 20–30 minutes before threading the vegetables. Dry wooden skewers will burn or even catch fire on a hot grill. I keep a shallow dish of water on the counter while I prep the vegetables and let the skewers soak the whole time.

What vegetables work best for grilling on skewers?

Firm vegetables that hold up to heat are your best bet — squash, bell peppers, onion, mushrooms, zucchini, cherry tomatoes, corn on the cob chunks, and asparagus all grill beautifully. Softer vegetables like spinach or lettuce won’t hold up. The key is choosing things that cook at a similar rate so everything finishes together.

How do I cut the vegetables so they cook evenly?

Cut everything into similar-sized pieces — roughly 1 inch is ideal. If some pieces are much larger than others, they’ll cook unevenly and you’ll end up with some raw and some overdone on the same skewer. Mushrooms are the exception since they can go on whole.

Can I skip the shrimp and make these purely vegetarian?

Absolutely — just leave the shrimp off. The vegetables are delicious all on their own, and removing the shrimp actually makes the cooking time more consistent since everything on the skewer cooks at the same rate. These are a great vegetarian option for cookouts where you’re feeding a mixed crowd.

Why do I use avocado oil and butter separately?

The avocado oil goes on before grilling because it has a high smoke point — it won’t burn at grill temperatures the way butter would during the initial cook. The butter comes in during basting, when the vegetables are already partially cooked and the grill interaction is less intense. You get the best of both: the oil protects the vegetables, and the butter adds richness and flavor.

My vegetables keep sliding off the skewer — any tips?

A couple of things help: make sure the pieces aren’t too small (they’ll spin or slide right off), thread each piece through the thickest part, and don’t overfill the skewer. Leaving a little breathing room between pieces also helps them cook more evenly and gives you more control when flipping.

Can I make these in the oven if it’s raining?

Yes! Arrange the skewers on a parchment-lined baking sheet and roast at 400°F for 20–25 minutes, turning once halfway through. Brush with butter the same way you would on the grill. You won’t get that smoky char, but a quick minute under the broiler at the end helps replicate it.

How do I store and reheat leftover veggie skewers?

Slide the vegetables off the skewers and store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a little butter for the best results, or pop them in an air fryer at 375°F for 3–4 minutes. They’re also delicious served cold over a salad the next day.

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That’s it for this post, friends. Thanks for stopping by. If you make these veggie skewers and love them, leave a comment and tell us all about it.

Before you go, why not pin some photos to your Pinterest boards?

About the Pit Master

Zach is the grill master behind Backyard Texas Grill, where he shares his love of smoky flavors and simple, bold recipes. From cast-iron favorites to classic Texas BBQ, Zach is passionate about helping home cooks gain confidence at the grill. Whether he’s firing up steaks, veggies, or shrimp skewers, his goal is always the same—bringing family and friends together around great food.