Rainbow Veggie Kebabs with Chimichurri Sauce

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!

Nutrition in Rainbow Veggie Kebabs

Since this is a dish made entirely of a variety of colorful vegetables, it’s loaded with nutrition! All of these vegetables offer dietary fiber and are high in immune-boosting vitamin C. Sweet potatoes are also high in vitamin A and potassium. This is a powerhouse dish that will make you feel amazing!

Chimichurri Sauce

I like these Rainbow Veggie Kebabs best with a drizzle of my Jalapeno Chimichurri Sauce! This sauce has an herbaceous, robust flavor with a little spiciness. I love how it complements the grilled vegetable flavors on these kebabs.

How to Grill Different Veggies at the Same Time

This can get tricky! We’ve got sweet potatoes, which need more time than zucchini! My solution for this? Low and slow with the barbecue lid down. Grill the kebabs over low heat for 10 minutes with the lid down, then flip them, close the lid, and grill for 10 more minutes. This gives the more robust veggies time to cook without burning the softer ones!

The Best Skewers for Rainbow Veggie Skewers

I personally prefer these 12-inch Metal Skewers for these kebabs! They hold up really well on the grill. And they pierce the sweet potatoes well. If you use wooden skewers, make sure you give them a good soak in water before threading veggies onto them. This prevents them from burning on the grill! With wooden skewers I also recommend putting the sweet potatoes on a vegetable grill rack on the grill rather than on the kebab so the skewer doesn’t break.

How to Serve Rainbow Veggie Kebabs

For a well-rounded and filling meal, I like to serve these kebabs over a bed of perfectly cooked, fluffy quinoa. If you’d like to add another plant-based protein to this meal, I recommend these Sweet & Spiced Roasted Chickpeas. This Vegan Tzatziki Sauce would also be a great topping in place of the spicy chimichurri sauce.

These kebabs are vegan, dairy-free, egg-free, gluten-free, grain-free, soy-free, nut-free, refined sugar free…they’re about as allergy friendly as you can get! The olive oil, salt, and pepper toppings really let the natural flavors in the vegetables shine in this meal.

Round out your cookout menu with these plant-based cookout-friendly recipes:

Grilled Veggie Kebabs with Chimichurri Sauce

Author: Elaine Gordon
Prep Time: 15
Cook Time: 20-30
Total Time: 45
Yield: 8 skewers 1x
Diet: Vegan

Print Recipe

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!

Scale

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 sweet potatoes, peeled and cut into 2-inch cubes or half moons
2 tablespoons extra virgin olive oil
1 teaspoon fine salt
1 teaspoon ground black pepper
Serve with: Jalapeno Chimichurri Sauce or Vegan Tzatziki Sauce
Serve overtop: quinoa (stovetop directions and pressure cooker directions)

Instructions

Preheat grill to roughly 425 degrees Fahrenheit.
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 for a more filling meal. I sometimes pair my crispy chickpeas with this dish as well for added plant-based protein.