30 minute colorful veggie skewers grilled to perfection and served with chimichurri sauce! The perfect vegetable side dish or main course for summer barbecues.

Ingredients

VEGETABLES

  • 1 large Sweet Potato (preferably organic // chunked)
  • 4 -6 whole small red potatoes (quarter)
  • 1 medium red peppers (seed removed + cut into large pieces)< /li>
  • 1 medium yellow pepper < span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">(core removed + cut pieces)
  • 1 medium < span class="wprm-recipe-ingredients-name">red onion (peeled + chunked)
  • 2 large Portobello mushrooms (wiped + chopped into large pieces)
  • 2-4 ears corn (optional // roasted on a skewer)
  • 1-2 EL Avocado or coconut oil (for brushing vegetables)
  • 1< /span> S healthy by any sea salt and black pepper

FOR SERVING optional

Instructions

  • Heat your grill or heat the oven to medium /high level before grilling.
  • < div class="wprm-recipe-instruction-text" style="margin-bottom: 5px" ;="">Place your chopped sweet potato and potatoes in a large saucepan and cover with water. Bring to a boil and cook or “steam” for about 10 minutes or until almost tender. They should be semi-tender – firm enough to stay on a skewer but soft enough that they don’t need too much roasting/baking time. Drain and cool slightly.
  • Assemble Skewers Layer the veggies on the skewers, leaving plenty of room at the top and bottom to help turn them and prevent vegetables from falling. Brush with a heat neutral oil like avocado or coconut oil (or submerge if avoiding oil) and sprinkle liberally with salt and pepper on all sides.
  • Grill (or broil) until grill marks appear and vegetables are tender and cooked through – about 10-15 minutes. Turn once halfway through cooking to ensure even cooking. If it’s browning too quickly, move to the edge of the grill where the heat is less intense (or reduce the oven heat/place the pan deeper in the oven). If you are grilling corn, place it directly on the grill, skinless, or on the grill pan with the other vegetables.
  • While the vegetables grilling, prepare your chimichurri or BBQ sauce (optional).
  • Enjoy as is or with my Chimichurri Sauce or BBQ sauce! Fresh is best, although leftover grilled vegetables can be stored, covered, in the fridge for up to a few days. Reheat on the stovetop in a cast iron or metal skillet or in an oven at 176°C (350°F).
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