Grilled Cajun Vegetable Skewers Marinated in Louisiana Cajun Infused Olive Oil Blend

Juicy zucchini, crisp bell pepper chunks, tender mushrooms, sweet cherry tomatoes, and thick wedges of red onion pick up a savory, smoky edge as they marinate and char over the grill. Louisiana Cajun Infused Olive Oil Blend brings paprika, cayenne, thyme, and other classic Cajun herbs and spices into every bite, giving the vegetables a bold, lively finish that feels perfect for a summer cookout, weeknight dinner, or potluck spread.

Garden Infuzions

Grilled Cajun Vegetable Skewers Marinated in Louisiana Cajun Infused Olive Oil Blend

Smoky zucchini, sweet bell peppers, red onion, mushrooms, and cherry tomatoes soak up bold Louisiana Cajun flavor before hitting the grill for a colorful side that feels right at home with cookouts, family dinners, and easy entertaining.

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Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 32 minutes mins

Servings: 6 skewers

Course: Appetizers, Side Dishes

Cuisine: American Classics, Fusion Cuisine

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 2 medium zucchini cut into 1-inch thick half-moons
• 2 red bell peppers cut into 1-inch pieces
• 1 yellow bell pepper cut into 1-inch pieces
• 1 large red onion cut into 1-inch wedges
• 8 ounces cremini mushrooms cleaned
• 1 pint cherry tomatoes
• 1/4 cup Louisiana Cajun Infused Olive Oil Blend
• 1 tablespoon fresh lemon juice
• 2 cloves garlic minced
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 8 wooden or metal skewers

Equipment

• 1 Large mixing bowl For tossing the vegetables with the marinade
• 1 whisk For combining the marinade
• 1 Grill Preheat to medium-high heat
• 8 Skewers Wooden or metal
• 1 Tongs For turning the skewers on the grill

Method

 

Instructions

1. If using wooden skewers, soak them in water for at least 20 minutes before grilling.
2. Whisk together the Louisiana Cajun Infused Olive Oil Blend, lemon juice, garlic, kosher salt, and black pepper in a large bowl.
3. Add the zucchini, bell peppers, red onion, mushrooms, and cherry tomatoes, then toss until the vegetables are evenly coated.
4. Let the vegetables sit in the marinade for 10 minutes while you preheat the grill to medium-high heat.
5. Thread the vegetables onto the skewers, alternating colors and shapes for even grilling and a nice presentation.
6. Place the skewers on the grill and cook for 10 to 12 minutes, turning every 2 to 3 minutes, until the vegetables are charred at the edges and tender in the center.
7. Transfer the skewers to a platter and serve warm.

Notes

For the best color, keep the vegetables in a single layer on the grill and avoid overcrowding the skewers. You can also tuck in chunks of yellow squash or parboiled baby potatoes if you want a fuller side dish, but keep the cut size consistent so everything finishes together. The flavor is bold, savory, and smoky, with enough Cajun character to stand up to grilled mains without overpowering the vegetables.

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Recipe Tips

Cut the vegetables into similar-sized pieces so they grill evenly, and give the skewers a few minutes to rest after marinating so the flavor clings well without dripping straight onto the flames.

Serving Suggestions

Serve these skewers beside grilled chicken, burgers, fish, or a big platter of cornbread and rice, or slide the vegetables off the sticks and pile them into wraps, bowls, or salads.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on a skillet, on the grill, or in the oven until warmed through.

Variations

Add chunks of zucchini, yellow squash, or cremini mushrooms for more color, or finish the grilled vegetables with a squeeze of lemon and a sprinkle of chopped parsley just before serving.

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