The simplest way to elevate camp vegetables — colourful skewers char-grilled with garlic, oil + a touch of seasoning. Pretty on a plate, cheap to make, vegetarian-friendly, and a perfect side to grilled meat. Kids love them too (something about food on a stick).

15-minute prep + cook. Brilliant addition to any BBQ.

Photo by Daniel Hooper 🌊 on Unsplash

Makes: 4 skewers · Prep: 5 minutes · Cook: 15 minutes · Equipment: 4 bamboo skewers (pre-soaked 30 min), aluminium foil, BBQ or hot pan

Photo: Daniel Hooper 🌊 / Unsplash

• ½ red capsicum, cut into bite-size chunks
• ½ green capsicum, cut into bite-size chunks
• ½ medium red onion, cut into wedges (chunks of 4 layers thick)
• 1 small zucchini, sliced into 1cm rounds
• 1 large clove garlic, sliced into rings
• Olive oil spray (or oil + brush)
• Sea salt + cracked pepper
• 4 bamboo skewers, pre-soaked 30 minutes in water
• Sheet of aluminium foil

Optional flavour upgrades:

• Cherry tomatoes
• Mushroom halves
• Blanched corn-on-the-cob discs
• Eggplant chunks (salt + drain first)
• Pumpkin chunks (par-cook 5 mins first)
• Halloumi cubes (between vegetables — char-grills brilliantly)
• Pineapple chunks (sweet contrast)
• Fresh herbs (oregano, basil, thyme — sprinkle after cooking)
• Splash balsamic vinegar (after cooking)

1. Soak the skewers in water at least 30 minutes (longer is better) — prevents them burning on the grill.

2. Slice all vegetables into bite-size pieces of similar thickness — about 1.5-2cm. Even sizing = even cooking.

3. Thread onto skewers alternately. Pattern: capsicum, onion, zucchini, garlic slice, capsicum, onion, zucchini, garlic — repeat to fill the skewer. The garlic between vegetables flavours everything as it cooks.

4. Spray with olive oil all over (or brush). Season generously with sea salt + cracked pepper.

5. Heat the BBQ or pan to medium-hot. Heavy cast-iron pan is ideal; a flat plate or grill works fine.

6. Cook + cover. Place skewers on the hot surface. Place a sheet of foil LOOSELY over the top — retains heat + moisture, helps the vegetables steam-cook from the inside while charring outside. Cook ~15 minutes total, turning every 4-5 minutes.

7. Test for doneness. Vegetables should be tender when pierced with a knife (slight resistance is good — don't overcook to mush) + lightly charred on the outside.

8. Serve immediately as a side, or as a vegetarian main with rice + a sauce (yogurt-tahini, hummus, chimichurri, satay).

• Don't crowd the skewer. Vegetables need air gaps between them to cook evenly + char properly. 5-7 pieces per skewer max
• Same thickness = same cooking time. Cube everything to ~1.5cm. Don't mix big chunks of zucchini with thin pepper slices — they'll cook at different rates
• Halloumi between vegetables is the upgrade — squeaky cheese chars beautifully + adds protein for a vegetarian main
• Marinate first for deeper flavour: toss vegetables 30 mins in 2 tbsp olive oil + 1 tbsp lemon juice + 1 minced garlic + dried oregano + salt + pepper
• Skewer pairing for the BBQ: alternate vegetable skewers with meat skewers (chicken, beef, lamb) on the grill — cook together, plate together. Pretty + practical
• Mediterranean style: zucchini + eggplant + capsicum + cherry tomatoes + halloumi. Serve with tzatziki + flatbread
• Asian style: capsicum + onion + mushroom + pineapple + tofu. Brush with teriyaki sauce in last 2 minutes
• Mexican style: capsicum + onion + corn + zucchini. Sprinkle with smoked paprika + cumin + lime juice
• Add herbs AFTER cooking — fresh basil, parsley, coriander shouldn't be cooked (loses flavour)
• Splash balsamic vinegar after cooking — caramelised sweetness balances the char

The simplest vegetable side that always gets eaten. Pretty colours, smoky char, garlic + oil — even kids who normally avoid vegetables eat them off skewers. Add halloumi between the veg + you've got a vegetarian main.

Make a couple of vegetarian skewers + a couple of meat skewers + a salad — that's a balanced BBQ dinner with zero waste + minimal washing up. Camp cooking efficiency at its best.