Vetri Cooking Lab

Vegetable Skewers

Makes 32+ skewers


For the skewers:

  • 2 small yellow squash, quartered and cut into ¼-inch slices
  • 2 small zucchini, quartered and cut into ¼-inch slices
  • 1 medium red onion, diced into ½-inch pieces
  • 2 medium red bell peppers, diced into ½-inch pieces
  • 8 ounces mushrooms, quartered
  • 1 pint cherry tomatoes, halved or left whole
  • 32 wooden skewers or more, if needed
  • Olive oil, for cooking

For the vinaigrette:

  • ½ cup olive oil
  • 2 lemons, zested and juiced
  • 4 cloves garlic, minced
  • ½ cup flat leaf parsley, stems removed and leaves chopped
  • 1 teaspoon salt
  • ½ teaspoon pepper


  1. Place uniformly cut vegetables into separate bowls by type.
  2. To assemble skewers,carefully pierce the middle of the vegetable pieces with the sharp end of the skewer. Alternate the vegetables to ensure that each skewer has a colorful variety.
  3. Combine all ingredients for the vinaigrette in medium bowl or a quart container and mix well. Set aside.
  4. Heat a griddle to 350⁰ F (or light a charcoal or gas grill) Add a light coating of olive oil to the skewered vegetables.
  5. Place assembled skewers on preheated griddle and cook for 10-15 minutes, rotating every few minutes until veggies are lightly browned on all sides. Continue until all skewers are just cooked through.
  6. Transfer skewers to a plate to cool. Before serving, brush vinaigrette onto veggie skewers or serve the vinaigrette on the side as a dipping sauce. Enjoy!


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