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This stunning mushroom and ricotta cannelloni recipe makes a beautiful starter for a dinner party.

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Make this easy side dish recipe by griddling pak choi and drizzling with a hoisin, sesame and rice vinegar dressing. Find Side dish recipes at Tesco Real Food.

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There's something magical about the smoky char of grilled vegetables, especially when they're infused with a tangy, herbaceous marinade. These Easy Marinated Grilled Vegetable Skewers are a celebration of simplicity and flavor, perfect for busy weeknights, weekend barbecues, or even meal prep. They're vibrant, nutrient-packed, and versatile enough to pair with grains, proteins, or stand alone as a satisfying plant-based dish. Best of all, they're a canvas for creativity-swap veggies, adjust spices, or play with textures to make them your own.

I first stumbled upon this recipe during a summer potluck when I needed a last-minute vegetarian option. Skeptical at first, I marinated whatever veggies I had on hand, threw them on the grill, and watched them disappear within minutes. Friends raved about the caramelized edges and zesty marinade, and it's been a staple in my kitchen ever since. The dish's universal appeal lies in its adaptability: it's gluten-free, vegan-friendly, and suits picky eaters and gourmet palates alike.

What makes these skewers truly special is their flexibility. Whether you're cooking for a crowd, accommodating dietary restrictions, or cleaning out the fridge, this recipe bends to your needs. Use seasonal produce, experiment with marinades, or add protein like tofu or shrimp. Rainy day? No grill? No problem-roast them in the oven or air fryer. This dish is as forgiving as it is flavorful, making it a year-round favorite.

Why These Easy Marinated Grilled Vegetable Skewers?
Selling Points:

1. Healthy and Nutrient-Dense: Packed with vitamins, fiber, and antioxidants from fresh vegetables.

2. Quick and Effortless: Ready in 30 minutes, with minimal prep and easy cleanup.

3. Customizable: Adapt the veggies, marinade, and cooking method to suit your tastes or pantry staples.

4. Crowd-Pleasing: Equally at home at casual cookouts or elegant dinners.

5. Meal-Prep Friendly: Make ahead and enjoy hot or cold in salads, wraps, or grain bowls.

What You Need for Easy Marinated Grilled Vegetable Skewers

Ingredients

Vegetables:

1 red bell pepper (or yellow/orange), cut into 1.5-inch pieces

1 zucchini, sliced into ½-inch rounds

1 red onion, quartered and separated into chunks

8 oz cremini mushrooms, stems trimmed

1 cup cherry tomatoes

1 yellow squash, sliced (optional substitute: eggplant)

Marinade:

⅓ cup olive oil (or avocado oil)

3 tbsp balsamic vinegar (substitute: lemon juice or red wine vinegar)

3 garlic cloves, minced

1 tbsp fresh rosemary (or 1 tsp dried Italian herbs)

1 tsp smoked paprika (optional, for depth)

½ tsp red pepper flakes (omit for mild skewers)

Salt and black pepper to taste

Extras:

Metal or soaked wooden skewers

Fresh basil or parsley for garnish

How to Make Easy Marinated Grilled Vegetable Skewers

Tips for the Perfect Skewers

1. Soak Wooden Skewers: Prevent burning by soaking them in water for 30 minutes.

2. Keep It Uniform: Cut veggies to similar sizes for consistent cooking.

3. Don't Overcrowd: Leave space between pieces on the skewer for even charring.

4. Medium-High Heat: Too low, and veggies will steam; too high, and they'll burn.

5. Rest Before Serving: Let skewers sit for 5 minutes to lock in juices.

Substitutions and Variations

Vegetables: Swap in asparagus, broccoli, or pineapple for sweetness.

Protein Additions: Add tofu, halloumi, or shrimp to skewers.

Marinade Twists: Use teriyaki, honey-mustard, or harissa for bold flavor shifts.

Dietary Needs: Use tamari instead of soy sauce for gluten-free; skip oil for a lighter version.

Make a Healthier Version

Reduce oil to 2 tbsp and add 1 tbsp water to the marinade.

Use low-sodium soy sauce or coconut aminos.

Include high-fiber veggies like Brussels sprouts or cauliflower.

Serve over leafy greens instead of grains.

Closing for Easy Marinated Grilled Vegetable Skewers

These skewers are more than a side dish-they're a gateway to effortless, wholesome meals. Perfect for grilling novices and pros alike, they'll elevate your summer menu or brighten up a dreary weekday. Give them a try, tweak them to your liking, and watch them become a repeat request. For more veggie-centric inspiration, explore our recipes for Grilled Halloumi Salad or Mediterranean Stuffed Peppers.

Frequently Asked Questions for Easy Marinated Grilled Vegetable Skewers

Easy Marinated Grilled Vegetable Skewers are a testament to how simplicity and fresh ingredients can create a dish that's both nourishing and exciting. Their versatility makes them a reliable choice for any occasion, while the bold marinade ensures every bite is bursting with flavor. Whether you're a vegetarian, a grill master, or someone seeking a hassle-free meal, these skewers deliver. Fire up the grill, embrace seasonal produce, and let this recipe become your go-to for vibrant, satisfying meals that everyone will love.

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Easy Marinated Grilled Vegetable Skewers

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There's something magical about the smoky char of grilled vegetables, especially when they're infused with a tangy, herbaceous marinade. These Easy Marinated Grilled Vegetable Skewers are a celebration of simplicity

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Hey everyone, it's Kevin here! Today I have for you a recipe for Chinese braised pork belly, or hong shao rou!

Hong shao rou is a very popular dish in China, and it's something that many Chinese people grow up eating. While it can be a bit time consuming to make, it's not difficult at all, and you can make a lot of it at once. Because it is braised for such a long time with a variety of aromatics and spices, the resulting flavor is so amazing. Once you try this Chinese braised pork belly, you will understand why this is my favorite Chinese meat dish!

What is Hong Shao Rou?

Hong shao rou is a Chinese braised pork belly dish that is cooked in a braising liquid made with soy sauce, sugar, and various aromatics and spices. It is similar to my Braised Chinese Chicken Wings recipe, but hong shao rou is a bit more complex of a dish, using a few more aromatics to create an even more amazing flavor.

Depending on the region you go to in China, they will all have slightly different versions of this recipe. Some versions don't use dark soy sauce at all (resulting in a much lighter red color), some add vinegar, some add scallions. Feel free to experiment and play around with the ingredients!

No matter where you go though, two things will remain the same: frying the meat in "caramel" (melted brown sugar) before braising, and a long braise with a soy sauce-based braising liquid. The first step of frying the meat in caramel may seem odd to people, but it is actually a crucial step because doing so will lock in the caramel flavor in the meat.

Because of the long cooking time, all of the flavors from the braising liquid get infused into the meat itself, making each bite explode with flavor. It will also be so tender that the meat will feel like it's melting in your mouth.

Tips

While this recipe is quite easy, there are a few things to keep in mind that will help you get it right the first time!

Try to get pork belly that has an even split of fat and meat. If it is too lean, then the meat won't become very tender or take on as much flavor. The best and easiest place to find the perfect cut of pork belly is a Chinese grocery store, like 99 Ranch. They will usually have pieces that are already cut to the right width.

Parboil the meat to make it easier to cut. Conveniently, this also leaves us with the right amount of hot water to braise with. It's best to use hot water for the braise because you add it directly back to the pork that is already cooking. If you use cold water, then the meat might toughen up on contact.

Be patient when melting the sugar in the oil to make the caramel. After adding the sugar to the oil, leave it be and try not to disturb it until you see a pool of melted sugar starting to form. Once some of the sugar has melted, you can stir it with a chopstick (or something else with low surface area) to make the rest of the sugar melt more quickly. Be careful though, because the caramel will stick to whatever you stir with!

For best results, resist the temptation to check on the meat too often. We want to reduce temperature variations while braising, and stirring the meat once every 30 minutes is more than enough to ensure an even braise.

Chinese braised pork belly (hong shao rou) is one of my absolute favorite Chinese dishes, and I can't wait for you guys to try out this recipe! Let's get started!

What We Recommend Eating This With

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Chinese braised pork belly, or hong shao rou, is one of the most popular dishes in China, and for good reason! Each bite melts in your mouth and explodes with the amazing flavor of the sweet and savory sauce!

In a wide pot or pan, add the three cups of water and bring to a boil over medium-high heat (the water level should be at least half the thickness of the pork belly). Add the pork belly and parboil for a minute on each side, just until the exterior is a bit firm. Remove the pork belly to a cutting board, and set the hot water aside (don't pour it out!)

Add the garlic, ginger, star anise, Szechuan peppercorn, and cinnamon stick to the water and keep over low heat (we need this water to be hot since we will be adding it back to the pork and if it gets cold then it might cause the meat to toughen up)

Cut the pork belly into cubes about 1.5 inches on each side

In a Dutch oven or large pot, start heating up the oil over medium-low heat. Add 3.5 tablespoons of the brown sugar. Let the sugar sit undisturbed until you see it start to melt. Once it starts melting, you can use a single chopstick to mix it up a bit to speed up the melting process

When all the sugar has melted and turned into a dark amber color, add the pork belly. Cook while flipping the pieces for a few minutes until almost every side of each piece is covered with the caramel. Be gentle so you don't break the pieces!

Add the light soy sauce, dark soy sauce, and Shaoxing wine and cook for a minute. Then add the water with all the spices and aromatics. Braise the pork belly over medium-low heat for 2 hours, stirring once every 30 minutes

After 2 hours, the pork should be fully tender. You can check by sticking a chopstick into the meat through the bottom. The chopstick should be able to easily pierce the entire piece. If you want it to be more tender, put the lid back on and keep braising until it reaches your desired tenderness

Remove the lid and raise the heat to medium. Add the remaining 3.5 tablespoons of sugar and mix. Cook for about 20 minutes, until the sauce has reduced significantly and thickened up. Stir every few minutes to prevent the meat from burning. You'll know it's done when the sauce is thick enough to start sticking to the meat

Remove the meat from the pot and then drizzle with some of the extra sauce. Serve hot with a side of rice and vegetables

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Chinese Braised Pork Belly (Hong Shao Rou) Recipe

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Hey everyone, it's Kevin here! Today I have for you a recipe for Chinese braised pork belly, or hong shao rou! Hong shao rou is a very popular dish in China, and it's something that many Chinese people grow up eating.

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Grilled asparagus with vegetable crumble

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Raymond Blanc’s elegant vegetarian starter marries spring asparagus and summer vegetables with a smoked paprika dressing.

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Pile chunks of mushrooms, peaches, courgettes and red onions onto skewers and barbecue them for a wonderful BBQ flavour. Serve with a delicious avocado dressing

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https://www.deliciousmagazine.co.uk/recipes/grilled-asparagus-with-vegetable-crumble/