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These rainbow veggie skewers are one of the simplest — and most satisfying — ways to celebrate what’s growing in the garden.
Grilled until slightly charred and sweet, each skewer is packed with color, flavor, and the smoky kiss of flame. Whether you’re pulling bell peppers and zucchini from your raised beds or working with what’s in your market basket, these are a joyful, crowd-pleasing side that belongs at every summer cookout.

📌 Why You’ll Love This Recipe

• A fun and colorful way to use up a variety of garden veggies
• Naturally vegetarian, gluten-free, and dairy-free
• Beautiful on the grill and on the plate
• Can be prepped ahead and customized to what’s in season
• Kid-friendly and party-ready!

📌 Quick Reference Section

• Prep Time: 15 minutes
• Cook Time: 10–12 minutes
• Total Time: 25–30 minutes
• Servings: 4–6
• Dietary Info: Vegan, Gluten-Free

Key Ingredients at a Glance:
🌶️ Bell peppers (any color)
🧅 Red onion
🥒 Zucchini and/or yellow squash
🍅 Cherry tomatoes
🍇 Balsamic vinegar and olive oil

Ingredients

• 1 red bell pepper, cut into 1-inch chunks
• 1 yellow bell pepper, cut into 1-inch chunks
• 1 zucchini, sliced into thick coins
• 1 yellow squash, sliced into thick coins
• 1 red onion, cut into large chunks
• 1 pint cherry or grape tomatoes
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper, to taste
• Optional: 1 teaspoon Italian seasoning or chopped fresh herbs
• Optional: Balsamic glaze for finishing

Substitutions & Ingredient Notes:

• Add mushrooms, eggplant, or even parboiled baby potatoes for variety.
• Use metal skewers or soak wooden ones in water for 30 minutes before grilling.
• Balsamic glaze adds a delicious finishing touch — don’t skip if you have it!

Step-by-Step Cooking Instructions

1. Prep the Veggies

• Wash and chop all vegetables into roughly even-sized pieces for even grilling.
• In a large bowl, toss veggies with olive oil, balsamic vinegar, salt, pepper, and herbs.

2. Assemble the Skewers

• Thread vegetables onto skewers in a rainbow-like pattern.
• Alternate colors and textures for a beautiful presentation and even cooking.

3. Grill the Skewers

• Preheat grill to medium-high and brush grates with oil.
• Place skewers directly on the grill and cook for 10–12 minutes, turning occasionally, until veggies are tender and slightly charred.

4. Finishing Touches

• Drizzle grilled skewers with balsamic glaze and serve warm.
• Garnish with fresh basil or parsley, if desired.

Serving & Pairing Ideas

• Serve alongside grilled meats or flatbreads.
• Pair with herbed yogurt dip, tzatziki, or pesto.
• Add skewers to a grain bowl or salad for a vibrant plant-based meal.

Storage & Make-Ahead Tips

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat in a skillet or air fryer until warmed through.
• Make-Ahead: Veggies can be prepped and skewered up to a day ahead — just store covered in the fridge.

Final Thoughts & Call to Action

These Rainbow Veggie Skewers with Balsamic Glaze are one of those dishes that feels just as good to cook as it does to eat — fresh, cheerful, and full of garden flavor. 🌈
If they make it to your grill this Father’s Day, tag @SouthernSoilAndSunshine so I can see your beautiful skewers!

🌸 Want more herb-laced, garden-fueled BBQ dishes?
Try these:

• Herb-Marinated Grilled Chicken Thighs
• Stuffed Grilled Bell Peppers
• Garden Salsa with Fire-Roasted Tomatoes