Grilled Veggie Skewers with Chimichurri Sauce

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Metal skewers loaded with freshly grilled vegetables with sides of lime and fresh chimichurri

Ahhh, summertime. My favorite season of the year has practically arrived and we’ve officially dusted off our grill! Best. Feeling. Ever.

Our first grilling recipe this summer is grilled veggie skewers! This is the perfect, easy side or entrée to enjoy on the patio on hot summer nights or to bring along to BBQs. My 10-minute chimichurri sauce adds the perfect, citrusy-spicy touch. Let’s get to grilling!

Vegan Grilled Skewers loaded with bell peppers, onion, potatoes, sweet potatoes, and mushrooms

These skewers are easy to make, especially if you have a grill. But, if you don’t, you can easily broil these in the oven or even use a grill pan and cook them on the stovetop.

They require just 7 ingredients (not including the sauce) and just 30 minutes to prepare.

Grilled Veggie Skewers on the charcoal BBQ for a delicious summer vegan dish

For vegetables, I went for a mix of savory and sweet: bell peppers, onion, sweet potatoes, baby potatoes, and portobello mushrooms. All they need is a little salt and pepper and the grill does the rest.

The chimichurri sauce – my new favorite sauce – pairs perfectly with these skewers, adding a punch of green color and big, vibrant flavor.

Ceramic platter filled with Grilled Veggie Skewers and drizzled with Chimichurri

I hope you all LOVE these skewers! They’re:

Easy to make
Super healthy
Fresh
Colorful
Delicious
& Perfect for summer

This is the ultimate grilling recipe for summer. For even more protein, you could add some seasoned tofu or marinated tempeh! Or you could serve these over a bed of cooked quinoa.

For more grilling recipes, check out my Grilled Corn and Zucchini Salad, Grillable Veggie BurgersJamaican Jerk Eggplant, Grilled Corn Salsa, and Grilled Corn with Spicy Sriracha Aioli!

If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Platter of Grilled Veggie Skewers and corn for a delicious vegan summer appetizer

Veggie Skewers with Chimichurri Sauce

Colorful, 30-minute veggie skewers grilled to perfection and served with chimichurri sauce! The perfect plant-based side or main for summertime BBQs.
Author Minimalist Baker
Print
Platter of Grilled Veggie Skewers with a small dish of Chimichurri sauce
4.86 from 7 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 (skewers)
Course Entree, Side
Cuisine Gluten-Free, Grill, Vegan
Freezer Friendly No
Does it keep? 3 Days

Ingredients

VEGETABLES

  • 1 large sweet potato (organic when possible // chopped into large pieces)
  • 4-6 whole baby red potatoes (quartered)
  • 1 medium red bell pepper (seeds removed + chopped into large pieces)
  • 1 medium yellow bell pepper (seeds removed + chopped into large pieces)
  • 1 medium red onion (peeled + chopped into large pieces)
  • 2 large portobello mushrooms (wiped clean + chopped into large pieces)
  • 2-4 ears corn (optional // grilled off the skewer)
  • 1-2 Tbsp avocado or coconut oil (for brushing vegetables)
  • 1 healthy pinch each sea salt and black pepper

FOR SERVING optional

Instructions

  • 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).

Notes

*Nutrition information is a rough estimate calculated without oil, sauce, or corn.

Nutrition (1 of 6 servings)

Serving: 1 skewers Calories: 108 Carbohydrates: 25.1 g Protein: 3.6 g Fat: 0.2 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 11 mg Fiber: 3.2 g Sugar: 5.2 g

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  1. AN says

    These veggies grilled perfectly (I left out mushrooms and added broccoli), and the chimichurri sauce was delicious! I also made cilantro lime grilled tofu, which was even better when I slathered the chimichurri sauce on it. Definitely will be on regular summer rotation. I love this dip/sauce more than marinade for veggies!

  2. Mike Tuzzio says

    Fantastic! I added pineapple chunks and jerk-marinated tofu to the skewers and it was so good. Doubled the entire recipe as I had guests; everything worked out great, had to add a little more water to the chimichurri but super easy. Cooked in the oven on high broil for 10-15 minutes per side and had nice black charred tips just like off the grill. Served with some cous cous and chowed down!

    Thank for for the recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Mike. We are so glad you enjoyed this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  3. Christianne says

    LOVED these! We’re not vegan so we used these veggies as a base, topped with grilled chicken and drizzled with chimmichuri. So amazing!

  4. Katie says

    I made this (and the chimichurri!) tonight and it was DELICIOUS. I was dubious about the sweet potatoes with the spicy/citrus/herbal taste, but it was great, even with lemon juice instead of lime and no avocado (gotta work with what ya got). The vegetables were perfect roasted in the oven, plus I added a tomato cut into quarters and I would highly recommend it.

  5. Seema says

    Made this last night for a BBQ with friends and it was the perfect summer entree. We made some tofu skewers along with the veggie skewers, and served everything with quinoa . We also grilled some corn on the cob, which we served with a butter, lime, and cayenne mixture. Absolutely perfect for the summer – especially that delicious chimichurri sauce. Can’t wait to make this again!

    One note — the prep time did take us a bit longer than 5 minutes. I would say it was in the 10-15 minute range, which is still super do-able. Thanks for this fantastic recipe!

  6. Michelle says

    Hi Dana,
    This recipe just like all of the recipes on your site I have prepared have been delicious! It has really made going Vegan soooo easy for my husband and I because the recipes you create don’t leave us feeling like we are missing out on anything. The website is beautiful and so well set up and I am also so glad you include serving sizes and nutrition information. Just reiterates how much work you and your husband put into this site. I also got your cookbook today to show my support! Great job!!!! Look forward to all your new posts!!!

    Michelle

  7. Barbara says

    We LOVED this dish! I parboiled & skewered carrots with the red potatoes. I also grilled the other half of the avocado and it was amazing!

  8. Katie says

    This is very good. I used a whole avocado in the chimichurri sauce because I can’t waste most of an avocado. I love avocado too much for that. My husband shopped this week and bought sweet potatoes like I had listed on the grocery list, but it looks like you actually used yams. The sweet potatoes were too sweet. Next time I’ll try yams. Otherwise delish!

  9. Maria says

    Love skewers!!! Sweet potatoes are the best. And chimichurri is the best. So glad that you love it so much too!! I am trying to put it on everything possible right now. Excited to try your recipe for it!

  10. Sean & Kyle in Milwaukee says

    This was AH-mazing! Made it for dinner on Saturday night and we were stuffed! Took your suggestion to put it over a bed of quinoa and it worked great as a main dish. Only adjustment we made was leaving the seeds in 1 of the serranos. For the next time we make it, might chose to leave them out of both because the chimichurri had quite a kick. Overall: Love, love, LOVE!

  11. Sophie says

    These look amazing Dana! We don’t even own a grill, but I DO know what I’ll be cooking tomorrow! Thank you so much for your tasty recipes, I must have made at least half of the recipes you’ve posted here (so, also thanks from the bf ;-))