Grilled Vegetable BBQ Skewers

Vegetable BBQ Skewers with corn, tomato, zucchini, eggplant, and bell peppers marinated in a homemade honey soy sauce and grilled on the BBQ.

Course Appetizer, Side Dish

Cuisine American

Keyword bbq, skewers, vegetable skewers

Prep Time 1

Cook Time 15

Total Time 1 15

Servings serves

Calories 740kcal

1 medium zucchini
1 small eggplant, or quarter of a bigger eggplant
1 large corn cob, or 3 small frozen corn on the cob, if using frozen corn cobs, thaw overnight in fridge
1 small red bell pepper
12 cherry tomatoes

In a mixing bowl, add honey, soy sauce, sesame oil, minced garlic and black pepper.
Whisk until well combined and honey is dissolved and you can no longer feel it with the whisk, about 1 minute.
Set aside.

No prep is necassary if using metal skewers.
If using wooden skewers, place them into a baking dish and cover with room temperature water and soak for 30 minutes. I like to do this while my veggies are marinating at the same time.

Chop vegetables. Slice zucchini and corn into 1/2-inch (1cm) thick rounds. Eggplant into 1/2-inch rounds, depending on size of eggplant, you may need to chop large rounds into smaller triangles. Bell pepper into 1-inch x 1-inch pieces.
Place all chopped vegetables in a large mixing bowl.
Pour over honey soy marinade.
Toss veggies in sauce until coated.
Place bowl in refrigerator to marinate for 30 minutes. They can marinate for up to 1 hour.

Remove vegetables from refrigerator.
Drain water from soaked wooden skewers.
Begin threading vegetables on skewers, alternating between each vegetable. Set aside on a tray or plate. Keep any leftover over marinade to brush over cooked skewers.
Brush a light layer of olive oil over skewers to prevent sticking on grill/skillet.
Preheat grill to medium-high. Or if using a grill pan or flat-bottom skillet, heat on stovetop over medium-high heat. For flat-bottom skillets, add a touch of olive oil to prevent sticking.
Place skewers onto grill (or skillet) and grill for 4-6 minutes per side, while rotating skewers.
Once vegetables have softened, are cooked through and have some light char grilled marks, remove from grill.
Brush with extra honey soy marinade and serve warm.
Enjoy!

Preheat: Your oven to 390°F (200°C). Line a baking sheet with parchment paper.
Prepare: The vegetable skewers per the above recipe instructions. brushing a light layer of olive oil over each.
Tray: Place a wire rack over the baking sheet. Lay skewers on the rack. This helps with even cooking.
Bake: In the oven for 25-30 minutes, or until veggies are cooked through, rotating each halfway through.
Serve: Brush extra honey soy marinade over each and serve!

Precision Cutting: Making sure all your veggies are cut to a similar size ensures they all cook at the same rate.

Soak Skewers: Your wooden skewers need to be soaked in water for at least 30 minutes to prevent burning. It's the BBQ equivalent of sunscreen!

Store: Place leftover cooked and cooled skewers in an airtight container and store them in the refrigerator for up to three days.

Reheating: For best results, reheat them in the oven until heated or briefly return to the grill for a few minutes.

Freezing: It is not advisable to freeze the skewers, as the texture of the vegetables may degrade upon thawing.