Mini veggie kebabs

Total Time
21 min
15 min
6 min
These are a perpetual party favorite—fresh and colorful. Plus, these vegetable kebabs are ready in less than 25 minutes. A charcoal grill will give these kebabs a deep, smoky flavor, but a gas grill or a stovetop grill pan will provide the same satisfying char. If you’re cooking over an open flame, it’s a good idea to soak your skewers in water for at least 15 minutes, preferably 30 minutes, prior to cooking to avoid them catching fire. We’ve used zucchini, cherry tomatoes, and scallions on these, but you can mix it up. Try bell peppers, summer squash, and onion. Be sure to cut them into similar sizes so that they cook evenly on the grill.


Olive oil

2 tsp


2 Tbsp, red wine


1 medium clove(s), minced

Dried oregano

2 tsp

Table salt

tsp, or to taste

Black pepper


Fresh cherry tomato(es)

2½ cup(s), or about 24 average

Uncooked zucchini

3 medium, cut into 24 1-inch pieces

Uncooked scallion(s)

6 medium, white and pale green parts only, cut into 24 1-inch pieces


  1. Soak 24 (6-inch) wooden skewers in water for at least 15 minutes.
  2. Meanwhile, prepare marinade: Combine olive oil, vinegar, garlic, oregano, salt and pepper in blender and blend until smooth.
  3. Spear 1 tomato, 1 zucchini chunk, and 1 scallion onto each skewer. Brush with marinade.
  4. Grill skewers 5 to 7 minutes, or until tomatoes are just about to pop out of their skins.