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
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 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.
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
