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:
- ½ cup fresh parsley
- ½ cup fresh cilantro
- ½ cup extra virgin olive oil
- ½ cup unsweetened almond milk
- 1 avocado
- 1-2 tablespoons shallots minced
- 1 tablespoon garlic minced
- 1 tablespoon jalapeño minced
- 1 teaspoon fresh oregano
- 1 teaspoon apple cider vinegar
- ¼ teaspoon kosher salt
Grilled Vegetable Kabobs:
- 1 pint whole mushrooms
- 1 red onion peeled and cut into large chunks
- 3 bell peppers remove core and seeds; cut into large chunks
- 3 ears sweet corn remove husks and cut each piece of corn into 3 pieces
- 2 medium zucchini remove ends and cut into ¾ inch slices
- extra virgin olive oil
- kosher salt and ground black pepper
Instructions
- Make Sauce: In a small food processor, add ½ cup fresh parsley, ½ cup fresh cilantro, ½ cup extra virgin olive oil, ½ cup unsweetened almond milk, 1 avocado, 1-2 tablespoons shallots, 1 tablespoon garlic, 1 tablespoon jalapeño, 1 teaspoon fresh oregano, 1 teaspoon apple cider vinegar, and ¼ teaspoon kosher salt. Blend 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℉ 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 extra virgin olive oil and then sprinkle generously with kosher salt and ground black 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: Enjoy 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
Calories: 188kcal | Carbohydrates: 14g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.002g | Sodium: 206mg | Potassium: 549mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1603IU | Vitamin C: 65mg | Calcium: 41mg | Iron: 1mg
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