Enjoy the bold flavors of grilled potato veggie skewers all summer long. Veggie skewers are so easy, you'll make them each time you grill!
recipe originally published July 29, 2011
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Why you'll love these potato veggie skewers
Grilled potato veggie skewers are super easy, and my favorite way to cook veggies. Also, grilling vegetables has to be the most delicious method for cooking.
Skewering and cooking on a grill gives these mini potatoes crisp edges with a perfectly soft, fluffy center. Grilled onions and peppers are so sweet and slightly soft while retaining a good bite.
I love to grill a bunch of these skewers specifically so I can have leftovers. These grilled veggies elevate the flavors of breakfast scrambles, wraps and bowls, and are also a great side dish.
A bowl of these grilled veggies with a scoop of hummus and salt and vinegar crackers is an excellent snack.
Tips for grilled skewers
Parboil the potatoes before adding to skewers to ensure they are fully cooked. *See recipe notes for instructions.
If using wooden skewers, soak the skewers before adding veggies and grilling. *See recipe notes for instructions.
When adding veggies to skewers, start with a sturdy veggie, like onion or pepper, rather than a soft potato.
Before grilling, always finish veggie skewers with olive oil to prevent drying out on the grill.
If your grill is good at keeping heat in, the grill time may vary / be shorter. Check skewers after 10 minutes the first time.
Par boil potatoes before grilling
These baby gold potatoes are the best potato to use for grilled skewers. The size is perfect for grilling, just scrub, parboil, and add to skewer as is. Some are large enough to slice in half, but most are perfect size as is. When I cannot find the baby golds, I will use a red potato or Yukon gold, and just slice in half or quarters, depending on the size.
The most important part of this recipe for potato veggie skewers is par boiling the potatoes. I don't remove the skins, I just trim any spots. Then I scrub the potatoes using my favorite vegetable scrub brush. These are the best brushes for dish scrubbing too, so I always designate the green one for scrubbing only veggies.
It's a quick par boil, just until the potatoes are tender. Par boiling also makes it much easier to add the potatoes to the skewers. Any other veggies are added raw, and are softened and charred just enough on the grill.
Soak wooden skewers before grilling
If you are using wooden skewers, soak them while you prep the veggies, at least 10 minutes.
I fill the sink or a container with water, add the skewers to the water, and cover with a couple of forks or spoons to keep the skewers submerged. We also use metal skewers, but when we are making a bunch of these, I end up using both.
Variations on this recipe / Ingredient substitutions
We make grilled veggie skewers every time we fire up the grill. The potato onion pepper combination is my favorite, but we create all kinds of combinations of vegetables. All grilled veggies are delicious!
Use your favorite vegetables. I love grilled cauliflower or broccoli trees.
We have made salsa skewers that are basically all ingredients to make a delicious grilled salsa: tomatoes, onions, habaneros and jalapeños. Grilling these veggies before making salsa adds another layer of flavor!
Add tofu cubes. I marinate in a simple olive oil, smoked paprika, garlic powder and black pepper. This high protein tofu is sturdy and holds up great on a grill. That tofu is my favorite way to add protein to a dish.
Fruit! Pineapple and fresh peaches are my favorite fruits to grill, and both are tasty in savory dishes.
How long do grilled veggies last?
My rule for maximum flavor and freshness is to enjoy these grilled veggies within three days.
Cool completely and refrigerate in a glass container with a tightly fitting lid.
Reheating methods
- Grill: Add the veggies back to the grill. Use a grill basket if you've already removed from skewer.
- Oven: Remove potatoes and veggies from skewers and arrange on a parchment lined baking sheet. Bake at 375° F until warmed through, turning after 5-7 minutes.
- Stovetop: Remove veggies from skewers. Reheat on the stovetop in a skillet over medium heat.
- Air Fryer: Remove veggies from skewers and add to a parchment lined air fryer basket. Air fry at 350 °F and check after 4 minutes. Shake basket and continue heating for another couple minutes as needed.
Did you make these grilled veggie skewers?
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Grilled Potato Veggie Skewers
Grilled potato veggie skewers are super easy! Grilling the best cooking method for delicious flavor.
Ingredients
- 1 ½ pounds baby gold potatoes
- 24 ounces mini sweet peppers
- 1 large yellow onion, peeled
Instructions
Parboil Potatoes
- Scrub the potatoes with a vegetable brush.
- Add potatoes to a large pot and cover with cold water. Bring to a boil.
- Boil potatoes until just soft, 8 - 10 minutes depending on size.
- Remove from heat and drain potatoes into a colander.
- Allow potatoes to cool until they are easy to handle.
Prep Veggies
- While parboiling potatoes, scrub and slice the veggies.
- If using mini peppers, slice the top stem off and remove seeds and insides. If the mini peppers are large, slice in half.
- If using bell peppers, slice the top stem off and remove seeds and insides. Slice the pepper into strips about 1 inch wide, and slice each of those into bite size pieces, usually 2-3 pieces each section, depending on the size of the pepper. See video for more guidance; you want bite size pieces.
- Peel the onion and slice in half. Slice each half onion in half and then each of those pieces into quarters. Each of these quarters can then be separated into 2 pieces made up of several layers each. See video for more guidance; you want bite size pieces.
Assemble and Grill Skewers
- Preheat grill to 400 °F.
- Once potatoes are cooled enough to touch, gather all ingredients to make the skewers.
- Start with a piece of onion or pepper, because these are much sturdier than the potato. Carefully pierce the onion with the sharp end of the skewer and push the onion all the way to the other end, leaving at least 1 inch to hold.
- Continue carefully piercing the veggies onto the skewer, alternating veggies until you have a full skewer with at least 1 inch of skewer on each end. Place finished veggie skewers on a platter and continue until all veggies are skewered.
- Drizzle the skewers with olive oil, salt and pepper.
- Generously oil the grill.
- Place skewers on the grill. Check after 10 minutes and rotate skewers. Grill for another 10-15 minutes or until grilled to your liking.
Notes
Tips for grilled skewers
- Parboil the potatoes before adding to skewers to ensure they are fully cooked. *See recipe notes for instructions.
- If using wooden skewers, soak the skewers before adding veggies and grilling. *See recipe notes for instructions.
- When adding veggies to skewers, start with a sturdy veggie, like onion or pepper, rather than a soft potato.
- Before grilling, always finish veggie skewers with olive oil to prevent drying out on the grill.
- If your grill is good at keeping heat in, the grill time may vary / be shorter. Check skewers after 10 minutes the first time.
Par boil potatoes before grilling
Baby gold potatoes are the best potato to use for grilled skewers. The size is perfect for grilling, just scrub, parboil, and add to skewer as is. Some are large enough to slice in half, but most are perfect size as is.
When I cannot find the baby golds, I will use a red potato or Yukon gold, and just slice in half or quarters, depending on the size.
The most important part of this recipe for potato veggie skewers is par boiling the potatoes. I don't remove the skins, I just trim any spots. Then I scrub the potatoes using my favorite vegetable scrub brush. These are the best brushes for dish scrubbing too, so I always designate the green one for scrubbing only veggies.
It's a quick par boil, just until the potatoes are tender. Par boiling also makes it much easier to add the potatoes to the skewers. Any other veggies are added raw, and are softened and charred just enough on the grill.
Soak wooden skewers before grilling
If you are using wooden skewers, soak them while you prep the veggies, at least 10 minutes.
I fill the sink or a container with water, add the skewers to the water, and cover with a couple of forks or spoons to keep the skewers submerged.
We also use metal skewers, but when we are making a bunch of these, I end up using both.
Variations on this recipe / Ingredient substitutions
We make grilled veggie skewers every time we fire up the grill. The potato onion pepper combination is my favorite, but we create all kinds of combinations of vegetables. All grilled veggies are delicious!
Use your favorite vegetables. I love grilled cauliflower or broccoli trees.
We have made salsa skewers that are basically all ingredients to make a delicious grilled salsa: tomatoes, onions, habaneros and jalapeños. Grilling these veggies before making salsa adds another layer of flavor!
Add tofu cubes. I marinate in a simple olive oil, smoked paprika, garlic powder and black pepper. High protein tofu is sturdy and holds up great on a grill. That tofu is my favorite way to add protein to a dish.
Fruit! Pineapple and fresh peaches are my favorite fruits to grill, and both are tasty in savory dishes.
How long do grilled veggies last?
My rule for maximum flavor and freshness is to enjoy these grilled veggies within three days.
Cool completely and refrigerate in a glass container with a tightly fitting lid.
Reheating methods
- Grill: Add the veggies back to the grill. Use a grill basket if you've already removed from skewer.
- Oven: Remove potatoes and veggies from skewers and arrange on a parchment lined baking sheet. Bake at 375° F until warmed through, turning after 5-7 minutes.
- Stovetop: Remove veggies from skewers. Reheat on the stovetop in a skillet over medium heat.
- Air Fryer: Remove veggies from skewers and add to a parchment lined air fryer basket. Air fry at 350 °F and check after 4 minutes. Shake basket and continue heating for another couple minutes as needed.
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Nutrition Information:
Yield:
6Amount Per Serving: Calories: 191Total Fat: 4gSodium: 93mgCarbohydrates: 37gFiber: 6gProtein: 5g
about Kristina:
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
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Jala says
man, oh man, do I miss the old KC Masterpiece restaurants! I still love the sauce, although i do wish they would stop making it with the high fructose corn syrup. I guarantee Dr Davis did not use hfcs in his version.
mmmmmm, bbq...
spabettie says
I'm with ya on that one - didn't like the HFCS myself. (I tasted it and then used my gluten free organic sauce...) 😉 I didn't know there were restaurants!! were they only in Missouri?
Jala says
actually the first (and the last remaining one) was in KS - Overland Park. I think at their peak they had about 7 restaurants. i know that they had expanded to St Louis. They second to last remaining one was in the Plaza in KC. From what I know, the plan was to make it into a nationwide chain. But the good doctor's kids ran the company into the ground. A shame. The couple that I had been to were packed to the gills for years. I mostly was at the Overland Park location (the last to close). That restaurant is where the sauce was from. They had some great burnt ends and onion straws as well.
Stephanie @ extremebalance.net/blog says
I'm trying to reduce my evening eating a bit... but surfing your blog is like my cryptonite.
I'm 100% sure that there's going to be a snack in my future now. These look *great*. 🙂
spabettie says
oh no! 🙂 not cryptonite! and yes please, do this. it's tasty.
Amanda says
I love food on sticks! Definitely makes me think of summertime.
spabettie says
yes Amanda! totally a summertime thing - barbecues and state fairs!
Tiff @ Love, Sweat, and Beers says
BBQ & Potatoes = Yum. I usually ask for a side of bbq sauce whenever I get fries at a restaurant.
spabettie says
mmm, good choice!
Kath (My Funny Little Life) says
Whee, so lovely! And such a wonderful way to serve simple but delicious foods! 😀
spabettie says
you know I like simple things with complex flavors! 🙂
Kath (My Funny Little Life) says
I know that. I like the same thing. 🙂
Jenn L @ Peas and Crayons says
I need these in my face. I have an abundance of BBQ in the house and need to start using it up before it expires! I've been living off of bbq shrimp and am sooo sick of it! on to potatoes!
spabettie says
yay - glad I could help so you don't have to MOOOOOVE it, MOVE it!
Holly @ The Runny Egg says
I love onions + potatoes -- especially all grilled up! And once again you have managed to make food look absolutely adorable.
spabettie says
hee! thanks, Holly.
Deb (SmoothieGirlEatsToo) says
Yes!! Food on a stick is TOTALLY fun!! Think: Popsicles; Hot-dog on a stick (c'mon who didn't love those in high school); Tootsie Pops!
I remember the first time I saw anyone grill a potato was in Australia- I couldn't believe how delicous sweet and regular potatoes were on the "barbie" Mmmm> Love your onion/potato combo 🙂
spabettie says
I liked the Hot Dog On A Stick costumes...
(what runs) Lori says
I'm not even sure I could wait for the plate to take the potato and onions off of the skewers. Those babies would be in my hands/mouth/tummy right out of the oven! Looks delicious! BBQ sauce is go good!
spabettie says
yep, pretty much! we made a lot, so... I had already eaten one before I was taking these photos... 😉
Allie says
Everything is better with BBQ sauce on it! (Can you tell I'm from the south?) As I'm not a huge fan of traditional potato salad, I love the skewer idea!
spabettie says
I like traditional potato salad, but if you don't (and if you love BBQ sauce!) you should try this. Simple and tasty! 🙂