Grilled Veggie Skewers

I’m always looking for new plant-based recipes to try, and this one reminded me to go back to the basics. This Grilled Veggie Skewers recipe from The Sauce makes for a quick, healthy, and light mid-week meal.

Gather the ingredients.

Let’s go to work.

  1. Parboil the fingerling potatoes until almost tender, about 15 minutes.
  2. Parboil the Brussels sprouts until almost tender, about 7 minutes.
  3. Thread the like veggies together onto some skewers. Put the Brussels sprouts and potatoes each onto their skewers.
  4. Set the Foodi Grill to its High grill setting.
  5. Combine the Avocado Oil, lemon juice, garlic, thyme, honey, and Chicago Steak Seasoning in a pint-sized mason jar.
  6. Using a long silicone basting brush, stir the mopping sauce, baste the grilled veggie skewers’ tops, and immediately transfer to the grill.
  7. Grill until lightly charred and softened on both sides, basting occasionally.
  8. Remove all veggies from the skewers and mix in a large serving dish or sheet pan.
  9. Squeeze the juice of half of a lemon over the mixed veggies.
  10. Salt to taste and enjoy.
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