Grilled Vegetable Skewers

Serve these skewers with your favorite grilled protein like steak or chicken for a well-balanced, low-carb meal.

How to Make Grilled Vegetable Skewers
 Getty Images/Herbert Lehmann

These vegetarian-friendly skewers will satisfy your craving for grilled food, without the extra calories—or meat. But if you’re not a vegetarian, this tasty combo of bell peppers, mushrooms, red onion, and spices will serve as the perfect complement to a juicy steak or protein-rich chicken.

Nutrition (per serving)

Calories: 128; total fat: 7g; saturated fat: 1g; protein: 5g; carbohydrates: 15g; fiber: 3g; cholesterol: 0mg; sodium: 303mg

Recipe by Toby Amidor M.S., R.D. of Toby Amidor Nutrition and author of The Greek Yogurt Kitchen.

Prep time

15 min.

Cook time

15 min.

  • 16 cherry tomatoes
  • 1 medium green bell pepper, cut into 1-inch pieces
  • 1 medium yellow bell pepper, cut into 1-inch pieces
  • ¾ medium red onion, cut into 1-inch pieces
  • 8 button mushrooms, sliced lengthwise
  • 2 Tbsp olive oil
  • 1 Tbsp honey
  • 1 Tbsp balsamic vinegar
  • 1 tsp garlic powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • 8 wooden skewers

Place all vegetables in a large bowl and set aside. In a small bowl, whisk together olive oil, honey, balsamic vinegar, garlic powder, salt, and pepper. Pour marinade over vegetables; mix to evenly coat. Cover vegetable bowl, and let marinate in refrigerator for at least 2 hours.

Soak wooden skewers in water for 10-15 minutes. Preheat grill. Thread the vegetables in any order desired. Each skewer should have 2 pieces each of green peppers, yellow pepper, onion, tomato, and mushroom. Grill skewers for 10-15 minutes, turning several times, until vegetables are tender and edges are slightly browned.