Name: Grilled Veggie Kabobs
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 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; 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).

Description

Grilled Veggie Kabobs + Creamy Chimichurri Sauce – a easy step-by-step tutorial on how to make grilled veggie kabobs! So easy!

Ingredients

Scale

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).

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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.