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Vegan Herb Garlic Roasted Cherry Tomato Skewers

Vegan Herb Garlic Roasted Cherry Tomato Skewers

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?”
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6
Course: Appetizer
Cuisine: American
Calories: 225
Ingredients Equipment Method Notes

Ingredients
  

  • 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

  • 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.

Method
 

  1. Prep the skewers and marinade
  2. Wash and dry the cherry tomatoes. Remove stems if you prefer, or keep them for looks.
  3. 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.
  4. Skewer about 4–5 tomatoes on each skewer. Sprinkle salt and pepper evenly.
  5. Grill the skewers & bread
  6. Heat the grill to medium-high and clean the grates.
  7. Brush the bread slices with the leftover marinade (add a splash more oil if needed).
  8. 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.
  9. 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.
  10. 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 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.