Grilled Veggie Kabobs + Creamy Chimichurri Sauce – a light and refreshing summer dish (or side dish) that you are going to LOVE!!
Easy Grilled Veggie Kabobs
These Grilled Veggie Kabobs will be the hit of your next cookout!!
One of our favorite meals during the summer is to throw whatever veggies we have around on some skewers and have some bright and beautiful veggie kabobs with dinner!
Creamy Chimichurri Sauce
We recently starting making fun sauces to dip our veggie kabobs in and, hands down, our favorite is this creamy chimichurri sauce!!! It is so light, refreshing and it doesn’t take away from the delicious grilled flavor of the veggies! It is super creamy because of the Califia Farms Unsweetened Almondmilk and a yummy avocado! Talk about good for you!!!
Best Vegetables for Grilled Veggie Kabobs
So what are the BEST veggies for kabobs? Here are my favorite:
- mushrooms (just keep an eye on the size – too small and they will fall off while grilling; too big and they don’t cook through all the way!)
- peppers
- zucchini
- corn (not technically a vegetable, but who cares!)
- yellow squash
- baby tomatoes (these can be a blessing and a curse!). I use the cherry tomatoes for grilling sometimes, you just have to watch them because they will explode!
- onion
Wood or Metal Skewers
This is totally a personal preference thing! I actually prefer using metal skewers, but you just have to be really careful when you are handling them as (obviously) the metal will get really hot on the grill! But, if you use wooden skewers you need to remember to soak them in water before you use them (at LEAST 30 minutes). Otherwise, your nice wooden skewers will burn up pretty quickly on that hot grill!!
How to Store Grilled Veggie Kabobs
I absolutely LOVE having leftover grilled veggie kabobs! Remove the veggies from the skewer and place in an airtight container and keep in the refrigerator for 5-7 days!
Other recipes you might like:
- Grilled Vegetable Salad + Creamy Italian Dressing
- Dairy-Free Broccoli Cheese Soup
- Raspberry Smoothie (with almond milk)
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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
Grilled Veggie Kabobs + Creamy Chimichurri Sauce – a easy step-by-step tutorial on how to make grilled veggie kabobs! So easy!
Ingredients
Creamy Chimichurri Sauce
- 1/2 cup fresh parsley
- 1/2 cup fresh cilantro
- 1 Teaspoon fresh oregano
- 1–2 Tablespoons shallot, minced
- 1 Tablespoons jalapeno, minced
- 1 Tablespoon garlic, minced
- 1 Teaspoon apple cider vinegar
- 1/2 cup high quality olive oil
- 1 avocado, ripe enough to be blended
- 1/2 cup Califia Unsweetened Almondmilk
- 1/4 Teaspoon kosher salt
Grilled Veggie Kabobs
- 1 container mushrooms – use whatever variety you want; leave whole unless overly large
- 1 red onion – peel onion and then cut in half and half again. Break apart chunks leaving 2-3 layers together.
- 3 bell peppers – cut off ends and 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 – cut off ends and then since into thick slices (approximately 3/4 inch).
Instructions
Creamy Chimichurri Sauce
- combine ingredients in small food processor and bend until smooth (if you want a thinner consistency, simply add additional almondmilk a Tablespoon at a time).
- Set aside.
Grilled Veggie Kabobs
- If you are using wooden skewers (see notes) start soaking them in water for a minimum of 30 minutes.
- Preheat grill to 450.
- Take your skewer (see Notes) 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 are flipping).
- Brush each skewer with olive oil and then sprinkle generously with salt and pepper.
- Place on direct heat (directly over flame) for 5 minutes per side or a total of approximately 10 minutes.
- Remove carefully and serve immediately with Creamy Chimichurri Sauce (brush on or use as a fun dipping sauce!).
Notes
- Creamy Chimichurri Sauce – sometimes poorer quality olive oil can have an almost bitter after taste. Especially for recipes such as this that use a large amount of olive oil, you really can tell the difference in taste! This is a time to use your higher quality olive oil!!!
- You can use either metal or wooden skewers. If you are using metal skewers (which I personally prefer) just be very careful when removing them from grill as they will be VERY hot! If you are using wooden skewers make sure you soak them for at least 30 minutes to avoid them getting burnt.
Keywords: grilled veggie kabobs, vegetable kabobs, creamy chimichurri
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