grilled veggie skewers

Colorful, 30-minute veggie skewers grilled to perfection and served with chimichurri sauce! The perfect plant-based side or main for summertime BBQs.

Veggie Skewers with Chimichurri Sauce

potato

baby red potatoes ((quartered))

red bell pepper

yellow bell pepper

onion

mushrooms

corn ((optional // grilled off the skewer))

avocado

healthy pinch each sea salt and black pepper

Chimichurri Sauce or BBQ sauce

Heat up your grill or preheat oven to medium/high broil.

Place your chopped sweet potato and potatoes in a large pot and cover with water. Bring to a boil and cook or "parboil" for about 10 minutes or until almost tender. You want them to be semi-tender - firm enough to stay on a skewer, but tender enough that they won't require too much time on the grill/in the oven. Drain and let cool slightly.

Assemble skewers by adding the vegetables in layers to the skewers, leaving enough room at the top and the bottom to help with flipping and preventing vegetables from falling off. Brush with a neutral, high-heat oil such as avocado or coconut oil (or sub water if avoiding oil) and sprinkle generously with salt and pepper on all sides.

Grill (or broil) until grill marks are present and vegetables are tender and cooked through - about 10-15 minutes. Flip once at the halfway mark to ensure even cooking. If browning too quickly, move to the perimeter of the grill, where the heat is less intense (or turn oven heat down/move the pan lower in the oven). If grilling corn, place directly on the grill without the husk, or on the broil pan with the other vegetables.

While the vegetables are grilling, prepare your chimichurri or BBQ sauce (optional).

Enjoy as is or with my Chimichurri Sauce or BBQ sauce! Best when fresh, though leftover grilled vegetables will keep covered in the refrigerator up to a few days. Reheat on the stovetop in a cast-iron or metal skillet or in the oven at 350 degrees F (176 C).

A cilantro-heavy marinade is the star in this versatile recipe for Spicy Thai-Style Grilled Veggie Skewers. An easy side-dish for a summer BBQ, these veggies can also take the center stage when served atop a bowl of rice or noodles.

Spicy Thai-Style Grilled Veggie Skewers Recipe

cilantro leaves

garlic (peeled)

fish sauce (sub soy

water

black pepper

chili garlic sauce

vegetable oil

vegetables

Place the cilantro, garlic, fish sauce, water, pepper, chili-garlic sauce in the bowl of a food processor; pulse to form a paste. With the processor running, pour the oil through the lid spout in a slow stream. Use a spatula to scrape the marinade out of the processor and pour it over the vegetables. Toss well, cover, and refrigerate for 1 hour.

Meanwhile, prepare a charcoal grill for medium heat. Thread the marinated vegetables onto metal skewers (or wooden skewers that have soaked in water for 30 minutes). Grill the skewers for 12-15 minutes, turning frequently to prevent burning, until tender and browned around the edges.

Serve with rice, noodles, or as a side dish to the main event!

These Grilled Vegetable Kabobs with summer squash, mushrooms, onions, and brussels sprouts are a quick and easy way to add vegetables to any meal. Instructions for how to cook vegetable kabobs on the grill and how to make them in the oven included below. For more flavor, allow the vegetables to marinate in the fridge for a few hours.

Grilled Vegetable Kabobs

yellow squash

baby bella mushrooms, trimmed

grape tomatoes

brussels sprouts, halved,

onion,

garlic cloves,

parsley

kosher salt

oregano

Aleppo pepper ((or 1/2 to 1 teaspoon red pepperflakes))

extra virgin olive oil

lemons

Prepare 8 to 10 skewers (if using bamboo or wooden skewers, soak them in water for at least 30 minutes). 

Chop the vegetables and garlic and place them in a large mixing bowl. Add the parsley and season with Kosher salt, oregano and pepper flakes. Add the olive oil and lemon juice. Toss to combine.

Set the vegetables aside for 20 minutes while you heat the grill (Or you can marinate them in the fridge for a few hours until you are ready).

Heat a gas grill to medium and oil the grates. 

Arrange the skewers on the heated grill and cook for 10 minutes, turning as needed, until the vegetables are cooked and charred in some parts. 

Vegetable Kabobs on the Gas Grill

Heat your oven to 400 degrees F. Assemble the kabobs on a large sheet pan and roast on the center rack of the oven, turning occasionally, for 15 minutes or until the veggies are cooked through to your liking.

Vegetable Kabobs in the Oven

If you have time or want to work ahead, add the veggies to the marinade up to 4 hours in advance. That gives them time to soak up maximum flavor while you get ahead of dinner. Eggplant and cherry tomatoes would also be tasty and cook in a similar amount of time.

Veggie Kabobs

olive oil

garlic (minced)

thyme leaves

lemon lemon (reserve the fruit

zucchini

white button mushrooms

red onion

Salt and black pepper

parsley (for garnish)

Add bamboo skewers to a bowl and cover completely with cold water. Soak bamboo skewers at least 30 minutes (or start them the day before and let them soak overnight).

In a bowl or zipper-top plastic bag big enough to hold all the vegetables, add olive oil, garlic, thyme, and lemon zest and stir or mash to combine. Add zucchini, mushrooms, onion, and bell pepper and toss to coat.

Building one skewer at a time, thread one piece zucchini, one whole mushroom, one onion chunk (2 layers), and one pepper chunk on to a skewer, pushing to the end with the handle.

Repeat with additional vegetables until the skewer is full, then repeat with additional skewers until all vegetables have been skewered. Season generously with salt and pepper (I use at least 1 teaspoon kosher salt and 1/2 teaspoon pepper).

To assemble the kabobs:

Preheat grill over medium-high heat for 10 minutes and clean and oil grates.  Grill the skewers directly over high heat for 5 minutes. Turn the skewers over and continue grilling until they are nicely grill-marked and tender crisp, 3 to 5 minutes longer. Do not overcook.

Transfer to a platter, squeeze fresh lemon juice over the top, and garnish with fresh parsley.

To grill the kabobs:

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The most viewed grilled veggie skewers recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine