This Grilled Veggie Skewers post was sponsored by Rio Luna Organic Peppers. Rio Luna Organic Peppers are certified organic, non-GMO, fat free, cholesterol free, low calorie and Kosher. For flavorful and spicy recipe ideas follow Rio Luna on Facebook and Instagram. All thoughts and opinions are my own. Thank you for supporting the brands we love!
Now that our vegetable garden is successfully planted, I’m stockpiling recipes that will use up all the bountiful produce destined to grow (fingers crossed). I’ve got eggplant, zucchini, yellow squash, bell peppers, and lots of them. Recipes that use a ton of veggies are where it’s at this summer!
What to serve with Grilled Veggie Skewers?
Making vegetable skewers or vegetable kabobs is pretty basic and flexible. You can use just about any vegetable you like but what makes these veggie skewers special is the smoky green chile vinaigrette that gets spooned over the top right after you pull them off the grill.
The sauce is made with Rio Luna Organic Diced Green Chiles. There are lots of canned green chiles on the market but Rio Luna is hands-on from the seed to the can using only non-GMO, certified organic chiles that are huge on flavor. As a bonus, the peppers are fat free, low calorie, cholesterol free, and Kosher.
Combine these chiles with smoked paprika, fresh lime juice, garlic, and olive oil for a dressing that whips up in minutes. You can serve these as a vegan main course with our favorite Coconut-Cilantro Rice or as a side with other grilled goodies like, Cuban Grilled Chicken or Brown Sugar and Chipotle-Rubbed Salmon.
What are the best vegetables to use for skewers?
As I said, you can use essentially any vegetable for kabobs. There are certain vegetables however that will need to be blanched first. Baby potatoes, Brussels sprouts, or any other dense vegetable will need to be cooked in boiling, salted water until just barely tender then drained and submerged in ice water to stop the cooking. After that you can skewer them and grill.
The most important thing to keep in mind is you want the pieces to be the same size, that way they cook evenly. I also like to toss the vegetables in garlic oil and season them with salt and pepper before threading them on the skewers. This way the vegetables get seasoned throughout. If you skewer them and then drizzle with oil, salt, and pepper only the outer edges get any love.
The Smoky Green Chile Vinaigrette is super versatile. What would you drizzle it on? Leave me a comment below and let me know!
For the Skewers:
- 1 large red onion
- 2 yellow bell peppers
- 2 small zucchini
- 2 small yellow squash
- 2 Chinese eggplant
- 8 ounces crimini mushrooms
- 2 cloves garlic, minced
- 3 tablespoons olive oil
- 2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
For the Green Chile Vinaigrette:
- 1 (4-ounce) can Rio Luna Organic Diced Green Chiles, drained
- 2 tablespoons lime juice
- 2 tablespoons chopped cilantro
- 1 clove garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 2 tablespoons olive oil
For the Skewers:
If you are using wooden skewers, submerge them in water for at least 30 minutes before using.
Peel and half the onion, then cut into quarters. Cut each quarter into 1-inch thick slices.
Seed and core the peppers and cut into slices the same size as the onion.
Remove the ends of the zucchini, squash, and eggplant, and slice into 1/2-inch thick slices.
Wipe mushrooms clean with a paper towel and cut in half if large.
Toss all vegetables in a large bowl. Toss with garlic, olive oil, salt, and pepper. Then skewer onto the soaked wooden or metal skewers. Depending on the size of your skewers you should have 10-12 skewers total.
Heat gas or charcoal grill to medium heat.
Meanwhile, prepare the vinaigrette. Combine all ingredients except the olive oil in a medium bowl. Stir to combine. Slowly stir in olive oil until well combined.
Grill skewers over medium heat, turning occasionally, until tender and lightly charred, about 15-20 minutes.
Transfer to a serving platter and spoon vinaigrette over the skewers. Serve with extra vinaigrette on the side.