Grilled Veggie Kabobs
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.
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