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-inspired 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
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 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 Magic Green Sauce
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 Magic Green Sauce or BBQ sauce (optional).
- Enjoy as is or with my Magic Green 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).
Haley says
Made these yesterday for dinner with our plant-based friends and they were a big hit! Delicous combination of vegetables! The portobellos were our favorite. Parboiling the potatoes per the instructions worked out great-they were perfectly tender without falling off the skewer. We also made the sweet corn and the magic green sauce and it was all amazing. For the magic green sauce I’d recommend adding the serrano a little at a time until you get your preferred spiciness-ours was HOT with a small serrano! For serving we slid the veggies off the skewers and served them over seasoned couscous. Thanks for a great recipe Minimalist Baker!
We’re so glad the skewers were a hit! Thank you for sharing your experience, Haley! xo
Eve V Miller says
Is there anyone out there who is also receiving pop ups that are daily? I can not unsubscribe from this site and no help MB
Hi Eve, it sounds like you might be referring to the push notifications? Sorry you’re having trouble unsubscribing. Here‘s how to unsubscribe on Chrome. If you’re using a different browser, simply Google “how to unsubscribe from push notifications” and select the article relevant to your preferred browser. Apologies for the inconvenience!
Lacy says
My friend wants these for her wedding. Do have any suggestions for making ahead? Will the veggies get mushy if covered for too long?
We’re honored she wants them for her wedding! They could definitely be assembled on the skewers up to 1-2 days in advance, but we wouldn’t recommend grilling until just before serving.
ERIN says
I didn’t preboil the potatoes! Hope it turns out ok <3
Joy fedrid says
Followed the recipe and was delicious and looked really nice on the buffet
Thanks
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!
Thanks for sharing, An!
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!
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
LoraA says
Looks delicious!
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!
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.
Cassie Autumn Tran says
I adore skewers as well! Heck, I could eat all of those skewers in a heartbeat!
Caitlin says
Do you leave the skins on the sweet potatoes?
Yes!
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!
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
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!
cristy jones says
Thanks for sharing this wonderful recipe.
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!
Whoop! Thanks for sharing! Glad you enjoyed it!
Jason says
@Katie
http://www.thekitchn.com/whats-the-difference-between-yams-and-sweet-potatoes-word-of-mouth-211176
This is a link to a great article describing the differences between “yams” and sweet potatoes! This has really helped me make better choices for what I am looking for in different recipes.
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!
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!
Yay! Thanks for sharing, Sean and Kyle! xoxo
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 ;-))
So kind! Thanks Sophie!!