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Vegan Grilled Corn & Herb Skewers

Vegan Grilled Corn & Herb Skewers — Summer Appetizer Recipe

Charred corn, tender zucchini, and herby, lemony marinade threaded on skewers — Vegan Grilled Corn & Herb Skewers make a stunning summer appetizer that actually tastes like you tried (without stress).
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Appetizer, Side Dish
Cuisine: American
Calories: 244
Ingredients Equipment Method Notes

Ingredients
  

  • For the veggie skewers:
  • 2 zucchini sliced into thick rounds
  • 1 red bell pepper cut into large cubes
  • 1 yellow bell pepper cut into large cubes
  • 250 g mushrooms chestnut or button, stems removed
  • 2 corn on the cob or 4 corn cobettes, cut into thick slices (~3 per cobette)
  • 2 red onions cut into large chunks (about 8 pieces each)
  • For the marinade:
  • 4 tbsp olive oil
  • 3 cloves garlic mashed or grated
  • 2 tsp dried oregano
  • 1 tsp salt
  • Juice of 1 lemon about 1 lemon juiced
  • Optional serving: lavash bread and haydari vegan yogurt-garlic-dill dip or a zippy chimichurri for extra herby punch

Equipment

  • Wooden skewers (soak 30 minutes) or metal skewers
  • Large mixing bowls (3) for marinating
  • Baking sheet lined with parchment (for oven method)
  • Grill or oven (preheat oven to 400°F / 200°C if roasting)
  • Tongs and a basting brush

Method
 

  1. Prep the skewers
  2. Soak wooden skewers in water for 30 minutes so they don’t burn.
  3. Preheat oven to 400°F / 200°C if you’ll roast, or heat grill to medium if grilling.
  4. Slice and chop zucchini, peppers, mushrooms, corn, and onions into the sizes listed above. Aim for uniform pieces so everything cooks evenly.
  5. Make the marinade
  6. In a large bowl, whisk together 4 tbsp olive oil, mashed garlic, 2 tsp oregano, 1 tsp salt, and lemon juice.
  7. Marinate in stages: Toss zucchini and peppers in the marinade first, mix well, and transfer to a second bowl. Then coat mushrooms and corn in the remaining marinade, move them to a third bowl. Finally, pour leftover marinade over onion chunks. This staged approach prevents delicate pieces from getting over-marinated and falling apart.
  8. Thread and cook
  9. Thread vegetables onto skewers—alternate colors for a pretty presentation. Be careful: the marinade makes things slippery. If threading corn slices proves too stubborn, place the corn directly on the baking sheet; I do that sometimes.
  10. Arrange skewers on a parchment-lined sheet or grill them directly. Roast in the oven for 25 minutes, turning once, until tender and slightly charred. If grilling, cook over medium heat 10–15 minutes, turning occasionally, until you get char marks and tender veggies.
  11. Finish & serve
  12. Squeeze a little extra lemon over the hot skewers. Serve with lavash and haydari or a bright herb sauce. Eat hot and enjoy the applause.

Notes

Nutrition

  • Calories: 244 kcal
  • Carbohydrates: 26 g
  • Protein: 6 g
  • Fat: 15 g
  • Fiber: 6 g
  • Sodium: ~605 mg
  • Vitamin C & A: Excellent source
Bold reminder: These nutrition figures serve as an estimate — exact values vary by produce size and marinade amounts.