Ahhh, summertime. We’ve dusted our grill and are ready for my favorite season! Best. Feeling. Ever.
Grilled veggie skewers are our first recipe for grilling this summer! Enjoy this easy, quick side dish or entree on your patio during hot summer nights. Or bring it along to BBQs. The 10-minute sauce is the perfect citrusy-spicy addition. Let’s grill!
If you own a grill, these skewers can be made quickly. If you don’t have a grill, you can broil them in the oven or use a grilling pan to cook them on your stovetop.
These recipes require only seven ingredients (excluding the sauce) and 30 minutes for preparation.
I chose a mixture of sweet and savory vegetables: sweet potatoes, portobello mushroom, onions, bell peppers, and baby potatoes. The grill will do the rest. All you need to do is add a little pepper and salt.
This sauce, my new favorite, pairs beautifully with these skewers. It adds a vibrant green color and a big flavor to the skewers.
This is a great grilling recipe. You can add more protein by adding marinated tempeh or tofu. You could also serve them over quinoa.
- One large sweet potato (organic if possible // cut into large pieces).
- 4 – 6 whole baby red potatoes, quartered
- One medium red pepper (seeds removed and chopped into large pieces).
- One medium yellow pepper (seeds removed, chopped into large pieces).
- One medium red onion (peeled and chopped into large pieces).
- 2 large portobello mushrooms (wiped clean + chopped into large pieces)
- Grilled corn ( optional// 2-4 ears)
- Use 1-2 tablespoons of avocado or coconut oil to brush vegetables
- Use one pinch of each black pepper and sea salt
FOR SERVING optional
- BBQ Sauce or Magic Green Sauce
- Preheat your oven or grill to medium/high broil.
- Cover your sweet potatoes and potatoes with water in a large pan. Bring water to a rolling boil, then cook for 10 minutes until the sweet potatoes are almost tender. You want the skewers to be semi-tender, firm enough to hold on to the skewer but soft enough to not need too much cooking time in the oven or on the grill. Drain and allow to cool slightly.
- Assemble Skewers, adding vegetables to the skewers in layers. Leave enough space at the top and bottom of the skewers to allow for flipping. Brush the skewers with an oil that is neutral and high heat, such as coconut or avocado oil. (Or use water if you don’t want to use oil). Sprinkle generously with both salt and pepper.
- Grill or broil until grill marks appear and the vegetables are cooked and tender – approximately 10-15 minutes. To ensure even cooking, flip the vegetables once halfway through. If the corn is browning too fast, move it to the outer edge of the grill where the heat intensity is lower (or reduce the oven temperature/move the pan down in the oven). Grill corn directly on the grill, without the husk. Or, broil it with other vegetables.
- Prepare your Magic Green Sauce (optional) or BBQ sauce while the vegetables are grilling.
- Enjoy with or without my Barbecue sauce or Magic Green Sauce. Grilled vegetables are best when they’re fresh. However, leftovers can be stored in the fridge for a few days if you keep them covered. Reheat in an oven or cast-iron skillet at 350 degrees F.