These grilled vegan vegetable skewers are a colorful, fast, and flavorful way to turn simple vegetables into a satisfying dinner. Zucchini, mushrooms, red onion, and bell peppers are brushed with a glossy ginger sesame marinade that is savory, lightly sweet, bright with lemon, and pleasantly spicy.

Known in German as vegetarian schaschlik, these easy skewers bring the fun of classic shashlik to a completely plant-based meal. They cook under the oven broiler in just 10 to 15 minutes, making them an excellent choice for busy weeknights, warm-weather meals, or an easy vegan barbecue side dish.

Why You’ll Love These Vegan Vegetable Skewers

Ready in about 35 minutes from start to finish
Completely vegan, colorful, and naturally dairy-free
Uses everyday vegetables with a punchy homemade marinade
Easy to cook under the oven broiler or on an outdoor grill
Flexible enough for meal prep, cookouts, or simple weeknight dinners

What to Serve With Vegetable Skewers

Serve these skewers with warm whole-grain bread, crusty sourdough, flatbread, or pita to soak up the extra ginger sesame marinade. They also pair well with steamed rice, couscous, quinoa, roasted potatoes, or a light cucumber salad.

For a more substantial meal, add hummus, a grain salad, grilled corn, or a simple chickpea salad. A spoonful of vegan yogurt sauce or tahini dressing makes a fresh, creamy finishing touch.

Frequently Asked Questions

Can I grill these vegetable skewers outdoors?

Yes. Grill the skewers over medium-high heat for about 8 to 12 minutes, turning and brushing with more marinade occasionally, until the vegetables are tender with light char marks.

How do I keep wooden skewers from burning?

Soak wooden skewers in water for at least 20 to 30 minutes before threading the vegetables. For broiling, keep an eye on the exposed ends and rotate the pan if needed.

Can I make the marinade ahead?

Yes. Stir the marinade together up to 2 days ahead and refrigerate it in a sealed container. Whisk again before brushing it onto the vegetables.

Which vegetables work best on skewers?

Zucchini, mushrooms, bell peppers, and red onion are especially reliable because they cook at a similar rate. You can also add cherry tomatoes, eggplant cubes, parboiled baby potatoes, or firm tofu.

Can I make these without sesame oil?

Yes. Use a neutral oil or olive oil instead, although toasted sesame oil adds a distinctive nutty flavor. If using regular sesame oil, add a small amount first and adjust to taste.

Grilled Vegan Vegetable Skewers with Ginger Sesame Marinade

Author: Excelite Hosts
Total Time: 35 minutes
Yield: 2 servings

Colorful vegan vegetable skewers with zucchini, mushrooms, red onion, and bell peppers in a sweet-savory ginger sesame marinade, cooked under the broiler or on the grill.

Ingredients

For the Skewers

2 small zucchini
10 button mushrooms
2 red onions
1 red bell pepper
1 yellow bell pepper
6 skewers, metal or wooden

For the Ginger Sesame Marinade

2 tablespoons soy sauce
2 tablespoons toasted sesame oil
1/2 teaspoon chili flakes
1 tablespoon freshly grated ginger
1 garlic clove, finely grated or minced
1 tablespoon lemon juice
1 tablespoon sugar
1 tablespoon tomato paste

Instructions

If using wooden skewers, soak them in water for 20 to 30 minutes. Set the oven broiler to 400°F, or prepare an outdoor grill for medium-high heat.
Slice the zucchini diagonally into pieces about 1/2 inch thick. Clean the mushrooms. Cut the red onions into quarters. Remove the seeds from both bell peppers and cut the peppers into bite-size chunks.
In a small bowl, whisk together the soy sauce, sesame oil, chili flakes, grated ginger, garlic, lemon juice, sugar, and tomato paste until smooth.
Thread the zucchini, mushrooms, onions, and peppers onto 6 skewers, alternating the vegetables for an even mix of colors and textures.
Brush the skewers generously on all sides with the marinade. Let them stand for a few minutes so the vegetables absorb the flavor. Reserve a little marinade for brushing, if desired.
Arrange the skewers on a lined baking sheet. Broil for 10 to 15 minutes, turning once and brushing with more marinade halfway through, until the vegetables are tender and lightly charred. For firmer vegetables, cook for less time; for softer vegetables, cook a little longer.
Serve hot with whole-grain bread, rice, couscous, or your favorite summer side dish.

Notes

For outdoor grilling: Grill over medium-high heat for 8 to 12 minutes, turning often, until the vegetables are tender and lightly charred.
Keep pieces even: Cut the vegetables into similarly sized pieces so they cook at the same rate.
Watch the sugar: The sugar and tomato paste help the skewers caramelize, but they can darken quickly under a broiler. Keep the pan on the middle rack and watch closely near the end.
Add protein: Add firm tofu cubes or pre-cooked vegan sausage pieces for a more filling meal.
Make it gluten-free: Use tamari or certified gluten-free soy sauce.
Leftovers: Refrigerate leftover cooked skewers for up to 3 days. Remove vegetables from the skewers before storing, then reheat gently in a skillet or microwave.

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Category: Main Course / Side Dish
Method: Broiling / Grilling
Cuisine: German-Inspired / Vegan
Keywords: vegan vegetable skewers, grilled vegetable skewers, vegetarian shashlik, vegan shashlik, ginger sesame marinade, oven grilled vegetables

Grilled Vegan Vegetable Skewers with Ginger Sesame Marinade

Print Recipe

Author: Emily
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 2 servings 1x
Category: Comfort Food
Cuisine: German
Diet: Vegan

Ingredients

Scale

For the Skewers

2 small zucchini
10 button mushrooms
2 red onions
1 red bell pepper
1 yellow bell pepper
6 skewers, metal or wooden

For the Ginger Sesame Marinade

2 tablespoons soy sauce
2 tablespoons toasted sesame oil
1/2 teaspoon chili flakes
1 tablespoon freshly grated ginger
1 garlic clove, finely grated or minced
1 tablespoon lemon juice
1 tablespoon sugar
1 tablespoon tomato paste

Instructions

If using wooden skewers, soak them in water for 20 to 30 minutes. Set the oven broiler to 400°F, or prepare an outdoor grill for medium-high heat.
Slice the zucchini diagonally into pieces about 1/2 inch thick. Clean the mushrooms. Cut the red onions into quarters. Remove the seeds from both bell peppers and cut the peppers into bite-size chunks.
In a small bowl, whisk together the soy sauce, sesame oil, chili flakes, grated ginger, garlic, lemon juice, sugar, and tomato paste until smooth.
Thread the zucchini, mushrooms, onions, and peppers onto 6 skewers, alternating the vegetables for an even mix of colors and textures.
Brush the skewers generously on all sides with the marinade. Let them stand for a few minutes so the vegetables absorb the flavor. Reserve a little marinade for brushing, if desired.
Arrange the skewers on a lined baking sheet. Broil for 10 to 15 minutes, turning once and brushing with more marinade halfway through, until the vegetables are tender and lightly charred. For firmer vegetables, cook for less time; for softer vegetables, cook a little longer.
Serve hot with whole-grain bread, rice, couscous, or your favorite summer side dish.

Notes

For outdoor grilling: Grill over medium-high heat for 8 to 12 minutes, turning often, until the vegetables are tender and lightly charred.
Keep pieces even: Cut the vegetables into similarly sized pieces so they cook at the same rate.
Watch the sugar: The sugar and tomato paste help the skewers caramelize, but they can darken quickly under a broiler. Keep the pan on the middle rack and watch closely near the end.
Add protein: Add firm tofu cubes or pre-cooked vegan sausage pieces for a more filling meal.
Make it gluten-free: Use tamari or certified gluten-free soy sauce.
Leftovers: Refrigerate leftover cooked skewers for up to 3 days. Remove vegetables from the skewers before storing, then reheat gently in a skillet or microwave.

Keywords: vegan vegetable skewers, grilled vegetable skewers, vegetarian shashlik, vegan shashlik, ginger sesame marinade, oven grilled vegetables