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!
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.
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.
I hope you all LOVE these skewers! They’re:
Easy to make
& 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 Burgers, Jamaican 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!
Veggie Skewers with Chimichurri Sauce
- 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
- 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).
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