Name: Grilled Veggie Kebabs with Chimichurri Sauce
Prep time: 15 min
Cook time: PT-496486H36M2S
Total time: 35 min
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 1/2-inch thick squares as shown in photos; 1/4 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)

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

Units Scale

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 1/2-inch thick squares as shown in photos

Veggie Marinade:

1/4 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
1/4 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