Our delicious Grilled Veggie Kabobs + Creamy Chimichurri Sauce are a light and refreshing summer dish (or side dish) that you are going to LOVE! Made with all the best vegetables that are full of color and flavor. Perfect for your next barbecue or family dinner!
The Best Grilled Vegetable Kabobs
This amazing grilled vegetable kabob recipe will be the hit of your next cookout! One of our favorite easy meals during the summertime is to throw everything on the grill to cook. Grab your favorite protein, like grilled steaks or grilled chicken thighs, and whatever fresh veggies you have on hand to make some bright and beautiful veggie kabobs for dinner!
Looking for More Vegetable Recipes?
If you love grilling veggies as much as we do, you definitely need to try our Grilled Vegetable Salad!
What You Will Need
- fresh parsley, cilantro, & oregano – the best fresh herbs that bring the best flavor to the chimichurri sauce.
- shallot – perfect for bringing a mild onion flavor to the sauce.
- fresh garlic – everything is always better with some garlic in the mix.
- jalapeño – adds a little kick of heat, but feel free to omit if you want.
- apple cider vinegar – just a splash for that bit of tanginess.
- olive oil – highly recommend using a high quality olive oil as the base to this creamy sauce.
- avocado – one of our all-time favorite ingredients, especially in a sauce for veggies.
- almond milk – option to adjust the amount slightly to either thicken or thin out the dipping sauce.
- salt and pepper – simple seasonings that are always a must!
- mushrooms, red onion, sweet peppers, corn on the cob, & zucchini – absolutely love this combination of fresh vegetables, but they can easily be swapped with anything you have in your garden or fridge.
How To Make Grilled Veggie Kabobs
The first steps to making this easy recipe are to prep all of the veggies. Grab your trusty cutting board and sharp knife to cut all the vegetables into large chunks.
Pro Tip
If you plan on using wooden skewers for this kabob recipe, then you will want to start by placing those skewers in water to soak for about 30 minutes before cooking. Otherwise the wood will burn. We love using metal skewers, so we can skip this step and reuse them.
Now alternate adding your vegetables of choice to each skewer.
Continue this process until you have all of the vegetable skewers ready to go.
Next, place all of the chimichurri sauce ingredients in a food processor or blender. Blend on high until they are fully combined and have a smooth texture.
Place the vegetable kabobs on the hot grill grates for about 5 minutes per side. After a total cook time of about 10 minutes they should be ready to take off. Serve with the chimichurri sauce on the side or brush on top.
Recipe FAQs and Tips
- Can I use other vegetables to make kabobs? Absolutely! We love the veggies used in our recipe card below, but feel free to swap with yellow squash, grape tomatoes, green bell pepper, etc.
- Leftover Sauce: option to store in an airtight container in the fridge for up to 5 days. This sauce is also delicious with some Grilled Flank Steak!
Storage
We absolutely LOVE having leftover grilled veggie kabobs! Remove the veggies from the skewers and place in an airtight container and keep in the refrigerator for 5-7 days!
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Other Recipes You Might Like
Grilled Veggie Kabobs
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 8–10 servings 1x
- Category: Side Dish
- Method: Grill
- Cuisine: American
Description
Our easy grilled veggie kabobs recipe is the perfect summer side dish for your next backyard cookout that everyone will love!
Ingredients
Creamy Chimichurri Sauce:
- 1/2 cup fresh parsley
- 1/2 cup fresh cilantro
- 1 teaspoon fresh oregano
- 1–2 tablespoons shallots, minced
- 1 tablespoon jalapeño, minced
- 1 tablespoon garlic, minced
- 1 teaspoon apple cider vinegar
- 1/2 cup extra virgin olive oil
- 1 avocado
- 1/2 cup unsweetened almond milk
- 1/4 teaspoon kosher salt
Grilled Vegetable Kabobs:
- 1 pint of whole mushrooms
- 1 red onion (peeled and cut into large chunks)
- 3 bell peppers (remove core and seeds; cut into large chunks)
- 3 ears of sweet corn (remove husks and cut each piece of corn into 3 pieces)
- 2 medium zucchini (remove ends and cut into 3/4 inch slices)
Instructions
- Make Sauce: place all ingredients in small food processor and bend until smooth. Set aside.
- Skewers: If you are using wooden skewers (see notes) start soaking them in water for a minimum of 30 minutes.
- Prep Grill: preheat the grill to 450 degrees F and be sure to clean the grill grates.
- Build Kabobs: take a skewer and start adding veggies in whatever order you wish, but it is recommended that you use stronger/thicker pieces towards the ends. If you use thinner pieces towards the ends, they get very weak as they cook and will fall off as you flip them. Brush each skewer with olive oil and then sprinkle generously with salt and pepper.
- Cook: Place on direct heat (directly over flame) for 5 minutes per side or a total of approximately 10 minutes. Carefully remove to a serving platter.
- Serve: immediately with Creamy Chimichurri Sauce (brush on or use as a fun dipping sauce).
Notes
- Creamy Chimichurri Sauce – it is strongly recommended to use a high quality olive oil here and if it is a little too thick you can add a tablespoon at a time of almond milk to thin it out.
- Skewers – If using metal skewers (which I personally prefer), just be very careful when removing them from grill as they will be VERY hot! If using wooden skewers, make sure you soak them for at least 30 minutes to avoid them getting burnt.
Nutrition
- Serving Size: 6oz
- Calories: 185
- Sugar: 5.7 g
- Sodium: 53.4 mg
- Fat: 14.3 g
- Carbohydrates: 14.8 g
- Protein: 3.1 g
- Cholesterol: 0 mg
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