If there's one recipe that instantly makes a summer cookout feel more fun, it's these Rainbow Veggie Kebabs. They're loaded with colorful grilled vegetables, finished with a vibrant chimichurri sauce and bring that fresh, smoky, saucy summer energy to the table.
These grilled vegetable skewers are naturally vegan, gluten-free and packed with fresh flavor. The veggies are tossed in a flavorful marinade and become perfectly tender with lightly charred edges, and that bright, spicy, herb-packed chimichurri sauce takes them completely over the top.
Whether you're hosting a backyard cookout, meal prepping for the week or just trying to eat more vegetables, these veggie kebabs are one of those recipes you'll come back to all summer long.
Why You'll Love These Rainbow Veggie Kebabs
Besides being ridiculously pretty, every vegetable brings something different to the party. Sweet potatoes add heartiness and natural sweetness, zucchini becomes buttery and tender on the grill, peppers add a smoky sweetness and red onion caramelizes into perfection.
Together, they create colorful grilled vegetable skewers that are satisfying enough to serve as a main dish or the perfect side for any summer meal.
Packed with Color and Nutrition
Eating the rainbow has never looked so good.
These rainbow veggie kebabs are naturally rich in fiber, vitamin C and antioxidants thanks to the variety of colorful vegetables. Sweet potatoes also provide vitamin A, potassium and additional fiber, making these skewers as nourishing as they are beautiful.
It's the kind of meal that leaves you feeling energized while still tasting like classic summer comfort food.
Don't Skip the Chimichurri
These kebabs are delicious straight off the grill, but they're next-level with my Jalapeño Chimichurri Sauce.
Fresh parsley, cilantro, garlic, lime, olive oil and jalapeño create a bright, herbaceous sauce with just enough heat to wake everything up. The fresh flavors balance the smoky grilled vegetables perfectly, and you'll probably find yourself drizzling it on everything else at dinner too.
How to Grill Different Vegetables Evenly
One of the biggest challenges with vegetable kebabs is that not every vegetable cooks at the same speed. Sweet potatoes need more time than zucchini, which can become too soft if grilled too long.
The easiest solution? Cut the sweet potatoes thin and grill low and slow with the lid closed.
Cook the kebabs over low heat for about 10 minutes, flip them, then grill for another 10 minutes with the lid closed. This gives the sweet potatoes enough time to become tender while keeping the softer vegetables perfectly cooked without burning.
The Best Skewers for Veggie Kebabs
I prefer 12-inch stainless steel skewers because they're sturdy enough to hold dense vegetables like sweet potatoes and can be reused over and over again.
If you're using wooden skewers, be sure to soak them in water for at least 30 minutes before assembling the kebabs to prevent burning on the grill.
How to Serve Rainbow Veggie Kebabs
These grilled vegetable skewers are incredibly versatile.
For an easy plant-based dinner, serve them over fluffy quinoa with an extra drizzle of chimichurri sauce. If you'd like to add even more protein, pair them with my Sweet & Spiced Roasted Chickpeas.
They're also delicious alongside:
Vegan Tzatziki Sauce
Garlic Cilantro Lime Jalapeno Coleslaw
Mediterranean Pasta Salad
Vegan Summer Macaroni Salad
Mexican Quinoa Salad
Black Bean Veggie Burgers
Finish the meal with a glass of Fresh Squeezed Lemonade and a scoop of Easy No-Churn Blender Vanilla Ice Cream and you've got the ultimate summer menu.
These Rainbow Veggie Kebabs are naturally vegan, gluten-free, dairy-free, egg-free, soy-free, nut-free, grain-free, and refined sugar-free, making them an easy crowd-pleaser for almost any gathering.
Grilled Veggie Kebabs with Chimichurri Sauce
- Total Time: 35 minutes (up to 40)
- Yield: 8 skewers 1x
- Diet: Vegan
Description
Rainbow Veggie Kebabs with Chimichurri Sauce have the best vegetables in every color! They're bursting with flavor, nutrition, and vibrant hues, and when topped with chimichurri, they're unbeatable!
Ingredients
- 1 large red onion, peeled and cut into 2-inch chunks
- 3 large bell peppers, stem and seeds removed (red, orange and yellow make a pretty combo), cut into 2-inch chunks
- 1 large zucchini, ends removed, chopped into 1-inch-thick half moons
- 2 medium orange or purple sweet potatoes, peeled and cut into ½-inch thick squares as shown in photos
Veggie Marinade:
- ¼ cup avocado oil (or sub extra virgin olive oil)
- 2 tablespoons pure maple syrup
- 4 large garlic cloves, pressed through a garlic press
- 2 teaspoons fine salt
- ¼ teaspoon ground black pepper
- Serve with: Jalapeno Chimichurri Sauce or Vegan Tzatziki Sauce
- Serve overtop: rice, quinoa rice or quinoa (stovetop directions and pressure cooker directions)
Instructions
- Preheat grill to 425 degrees Fahrenheit.
- Prepare the marinade. Whisk together the oil, maple syrup, garlic, salt and pepper.
- In a large mixing bowl combine chopped veggies, oil, salt and pepper. Stir well until evenly coated.
- Place vegetable chunks on 12-inch long stainless steel metal skewers (wooden skewers might break when piercing the sweet potatoes and need to be pre-soaked in water for safety). Arrange in a rainbow pattern if desired. It should fill 7-8 skewers.
- Place the skewers directly on the preheated grill. Grill on low heat while covered for 10-15 minutes per side until the sweet potatoes are fork tender and the veggies are slightly charred on the outside. Check frequently throughout to ensure they do not burn.
- Remove from grill and serve immediately while hot alongside jalapeno chimichurri sauce or vegan tzatziki sauce. I also love to serve overtop quinoa or rice for a more filling meal. I sometimes pair my crispy chickpeas with this dish as well for added plant-based protein.
Notes
If you are missing any of the vegetables listed, a good substitution is mushrooms. Any kind!
- Prep Time: 15
- Cook Time: 20 (up to 30)
- Category: Side Dish or Entree
- Method: Grill
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