Okay, picture this: golden sunlight, a backyard grill, friends chatting, and sweet roasted cherry tomatoes threaded on skewers like tiny, juicy jewels. You want a simple, show-stopping summer appetizer that tastes fancy but takes almost no effort, right? Cool—I’ve got you.
This Vegan Herb Garlic Roasted Cherry Tomato Skewers recipe gives you bright, garlicky, herb-forward tomatoes, toasty grilled bread, and a creamy topping option so guests actually say, “Who made this?” (You’ll wink and accept the praise.)
Quick recipe Info
- Yield: 6 servings
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Ingredients (6 servings)
- 1 pound (454 g) cherry tomatoes
- 3 Tablespoons (45 ml) oil of choice (I usually use olive oil or grapeseed oil)
- 1 teaspoon (5 ml) Worcestershire sauce (use vegan Worcestershire)
- 2 cloves garlic, finely minced
- Salt, to taste
- Pepper, to taste
- 6 slices crusty bread
- 1 cup (246 g) ricotta cheese or vegan ricotta; or use softened goat cheese, blue cheese, grated parmesan, or your favorite sauce. Pesto works great!
Bold tip: If you choose cheese, pick a vegan ricotta to keep this 100% vegan.
Equipment for Vegan Herb Garlic Roasted Cherry Tomato Skewers
- Skewers (if you use wooden/bamboo skewers, soak them in water 30 minutes before grilling)
- Large mixing bowl
- Brush or spoon for stirring and basting
- Grill or grill pan (you can also use a hot oven or broiler)
- Tongs for turning skewers and bread
- Knife and cutting board for garnishes
These items help you move fast and look like you trained at a culinary school for five minutes. FYI, you don’t need anything fancy.
Step-by-step instructions for Vegan Herb Garlic Roasted Cherry Tomato Skewers
Prep the skewers and marinade
- Wash and dry the cherry tomatoes. Remove stems if you prefer, or keep them for looks.
- In a large bowl, mix 3 Tbsp oil, 1 tsp vegan Worcestershire, and minced garlic. Toss the cherry tomatoes in the mixture until they shine.
- Skewer about 4–5 tomatoes on each skewer. Sprinkle salt and pepper evenly.
Grill the skewers & bread
- Heat the grill to medium-high and clean the grates.
- Brush the bread slices with the leftover marinade (add a splash more oil if needed).
- Grill the tomato skewers for 3–5 minutes, turning once, until they blister and soften but still hold their shape. Grill the bread until toasty—watch it; it chars fast.
- Spread the ricotta (or vegan alternative) on each toast, then top with the warm tomatoes. Lightly crush the tomatoes on the bread so they release juices without exploding mid-bite.
See? I told you this would look fancy without the stress.
Flavor profile — what makes this sing?
- Garlic gives depth and a savory anchor.
- Olive or grapeseed oil carries herbs and helps tomatoes roast evenly.
- Vegan Worcestershire adds umami and a subtle tang.
- Grilled bread gives texture and soaks up the tomato juices.
- Ricotta or pesto adds creaminess and balances acidity.
Ever wondered why some grilled tomatoes taste flat? You need oil, salt, and a little umami. Trust me.
Variations & swaps
- Lower oil: Use 2 Tbsp oil or spray the tomatoes lightly to reduce calories.
- Herby twist: Add chopped fresh basil, oregano, or thyme to the marinade for herby punch.
- Spicy kick: Toss in red pepper flakes or drizzle hot honey (not vegan) — or use agave if you want sweetness without animal products.
- Oven method: Roast at 425°F (220°C) for 10–15 minutes if you lack a grill.
- No cheese option: Use pesto or smashed avocado for a vegan creamy finish.
I made a batch with basil and smoked paprika once and people refused to believe it took 30 minutes total. IMO, basil + grill = instant crowd-pleaser.
Serving suggestions & presentation
- Serve skewers over toasted bread smeared with ricotta or vegan spread.
- Garnish with fresh basil or a drizzle of balsamic glaze for a gourmet touch.
- Pair with a light salad or chilled white wine (or a sparkling mocktail—yes, pairings matter).
Want Pinterest-worthy pics? Plate on a wooden board, add scattered herbs, and take photos in natural light. Don’t over-edit; tomatoes look gorgeous on their own.
Nutrition & calories (approximate)
I ran approximate numbers so you can plan. I used ricotta and standard crusty bread assumptions. Adjust if you choose vegan ricotta or different bread.
Recipe total (approx): ~1,350 kcal
Breakdown highlights:
- Cherry tomatoes (454 g): ~82 kcal
- Oil (3 Tbsp): ~357 kcal
- Ricotta (1 cup, 246 g): ~428 kcal (use vegan ricotta to keep this vegan)
- 6 slices crusty bread: ~480 kcal (estimate 80 kcal/slice)
Per serving (6 servings): ~225 kcal per serving
If you swap to vegan ricotta or use lighter bread and cut oil to 2 Tbsp, you can drop this to ~160–180 kcal per serving. Want to shave more? Skip the cheese and use bruschetta-style tomatoes on very thin toast.
Some Common Mistake
- Tomatoes fall apart on the skewer? Use larger cherry tomatoes or skewer fewer per stick. Keep cooking times short.
- Bread burns? Grill bread for a shorter time or toast after tomatoes. Use medium heat.
- Marinade slips off? Pat tomatoes dry before marinating so the oil adheres.
When things go sideways, breathe, smile, and call it “rustic.”
Make-ahead & storage
- Marinade and prep the tomatoes 1–2 hours ahead. Keep them covered in the fridge.
- Do not skewer too early, or tomatoes will weep and get soggy. Skewer just before grilling.
- Store leftovers in an airtight container in the fridge for up to 2 days. Reheat briefly on a grill pan.
FYI, these taste best fresh. Reheated tomatoes lose some charm but still work.
Still Hungry, Try It Next recipe :-
Vegan Tomato Watermelon Bruschetta
My personal thoughts
I serve these Vegan Herb Garlic Roasted Cherry Tomato Skewers at summer BBQs, potlucks, and cozy dinners, and they always vanish quickly. They look like effort and taste like comfort, and you get to claim culinary credit with minimal drama. Who doesn’t love that?
So, will you try them at your next gathering? I bet people will ask for the recipe—and you can smugly say, “Yep, I made that.
Vegan Herb Garlic Roasted Cherry Tomato Skewers
Ingredients
Equipment
Method
- Prep the skewers and marinade
- Wash and dry the cherry tomatoes. Remove stems if you prefer, or keep them for looks.
- In a large bowl, mix 3 Tbsp oil, 1 tsp vegan Worcestershire, and minced garlic. Toss the cherry tomatoes in the mixture until they shine.
- Skewer about 4–5 tomatoes on each skewer. Sprinkle salt and pepper evenly.
- Grill the skewers & bread
- Heat the grill to medium-high and clean the grates.
- Brush the bread slices with the leftover marinade (add a splash more oil if needed).
- Grill the tomato skewers for 3–5 minutes, turning once, until they blister and soften but still hold their shape. Grill the bread until toasty—watch it; it chars fast.
- Spread the ricotta (or vegan alternative) on each toast, then top with the warm tomatoes. Lightly crush the tomatoes on the bread so they release juices without exploding mid-bite.
- See? I told you this would look fancy without the stress.
Notes
Nutrition & calories (approximate)
I ran approximate numbers so you can plan. I used ricotta and standard crusty bread assumptions. Adjust if you choose vegan ricotta or different bread. Recipe total (approx): ~1,350 kcalBreakdown highlights:
- Cherry tomatoes (454 g): ~82 kcal
- Oil (3 Tbsp): ~357 kcal
- Ricotta (1 cup, 246 g): ~428 kcal (use vegan ricotta to keep this vegan)
- 6 slices crusty bread: ~480 kcal (estimate 80 kcal/slice)
Hi — I’m Rachel. I’m a wife, a mom, and a home cook who believes that food should bring comfort, joy, and compassion to the table. I live with my family — two hungry little foodies who are my most honest recipe testers — and together we’ve built a kitchen culture that’s all about good food that happens to be 100% vegan. I started this blog because I wanted a place to share the recipes that keep our days moving, the dishes that make weeknights feel a little easier, and the meals that become our little family traditions.