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Eat the rainbow! Theses grilled vegetable skewers with homemade vegan herb butter is the perfect recipe for the summer! Easy, healthy, delicious, and vegan!
Whether you are looking for vegan grilling ideas or want to make a healthy side dish for your next BBQ party, these grilled veggie skewers are perfect for everyone who loves grilled vegetables.
The recipe is fairly easy to make and highly adjustable to your own taste. You can stick to the recipe or choose your favorite vegetables from the list of best vegetables to grill further below. If you love grilled food, I can highly recommend you trying out those amazingly tasty cauliflowers steaks.
Grilled vegetable skewers do taste incredibly delicious with homemade vegan herb butter.
Other sauces you can use to serve with roasted vegetables are:
Furthermore, if you have some bread at home, add some slices on the grill and serve them with the veggies.
Best Vegetables To Grill
- Zucchini slices
- Sweet Potatoes in chunks, you have to precook them in boiling water
- Cherry Tomatoes, grill them whole and don’t chop
- Onions, my favorite is red onion
- Bell Peppers or sweet red peppers
- Mushrooms such as crimini or portobello
- Eggplant, better to slice lengthwise and grill directly on the grill and not on skewers
- Corn on the cobs, don’t stick them on skewers
- Cauliflower, try out those Cauliflower Steaks & Skewers
Grilled Vegetables Marinade
It’s essential for the taste that you marinade your veggies before grilling them.
- You can either brush them (using a basting brush) with the marinade just before grilling.
- Or mix them with the marinade in a large bowl and leave them in the fridge overnight.
I usually opt-in for the first one, as it’s quicker and you don’t need to plan ahead of time.
Marinade Ingredients:
- Olive oil, can be substituted with canola or sunflower oil
- Lemon juice, or lime juice
- Mustard
- Garlic
- Salt and pepper
Other marinade ideas:
- Olive oil, balsamic vinegar, and fresh herbs
- BBQ Sauce
- Only oil and salt
How To Grill Vegetable Skewers
- Heat the grill to medium high heat. If you don’t have a grill, you can use a cast iron grill pan.
- Mix all ingredients for the marinade in a small bowl.
- Wash and chop the veggies.
- Cook the sweet potatoes for 5 minutes in boiling salt water. I tried to use raw sweet potatoes, but they are too hard to place them on the skewers without breaking them or hurting yourself.
- Sweker the veggies on wooden or metal skewers. You can either sort them by vegetables as I did or mix them up. That’s entirely up to you.
- Brush them with the marinade using a basting brush. The second option is to place them with the marinade in a large bowl, toss using your hands, and then place on the skewers. If you sort the skewers by veggies, I would stick to the first option. If you are mixing them up, it’s easier to marinade in a bowl.
- Grill each side for 5-10 minute on the grill. It’s ok if they are a little black, but don’t burn them entirely.
Leftovers can be stored for up to a few days in the fridge and reheated in a skillet or used to make veggie sandwiches.
Vegan Herb Butter Recipe
Mix in a small bowl:
- Plant-based butter or margarine, it’s easier to mix when on room temperature
- Lemon juice
- Grated garlic, can be left out
- Fresh herbs such as parsley, basil, thyme, rosemary, sage, or whatever you have in your garden
- Salt and pepper
- If you like a dominant lemon flavor, add ¼ tsp lemon zest
You can serve this herb butter with any grilled veggies or with grilled bread. Store it for up to one week in your fridge.
What to serve with grilled vegetables
- Italian Pasta Salad
- Macaroni Salad
- Cabbage Slaw with Peanut Dressing
- Baked French Fries
- No-Knead Bread
- Homemade Pita
More Recipes Ideas for every Summer Party:
- Grilled Cauliflower Steaks
- Homemade Iced Tea
- Hibiscus Iced Tea
- Instant Iced Coffee
- Watermelon Water
- Mango Lemonade
- Roasted Chickpeas
- Guacamole
- Tofu Summer Rolls
DID YOU TRY THIS RECIPE?
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📖 Recipe
Grilled Vegetable Skewers with Vegan Herb Butter
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Ingredients
Mixed Vegetable Skewers
- 8 cherry tomatoes
- 4 cremini mushrooms quartered
- 2 bell peppers, red and yellow in large chunks
- 2 red onions quartered
- 1 zucchini in thick slices
- 1 sweet potato in chunks
- 15-20 wooden or metal skewers
Marinade
- 2 tbsp olive oil or canola, sunflower oil
- 1 tbsp lemon juice
- 1 tbsp mustard
- 1 tsp salt
- 1 clove garlic grated or pressed
Vegan Herb Butter
- ½ cup (100g) plant-based butter or margarine at room temperature
- ⅛ cup (10g) fresh herbs thinly chopped
- 1 tsp lemon juice
- salt & pepper
Instructions
- Heat your grill or a grill pan to medium high heat.
- Peel and chop the sweet potato. Cook it for 5 minutes in boiling salt water.
- Wash and prepare all the other veggies (see ingredient notes).
- Mix all ingredients for the marinade in a small bowl.
- Skewers the vegetables onto the skewers. You can sort them by veggies or mix them up. Brush them with the marinade using a basting brush
- Grill each side of the skewers for 5-10 minutes until your veggies are crisp and lightly burned. Serve with herb butter or chimichurri sauce.
- To make the herb butter: Mix all ingredient in a small bowl, season with salt and pepper, and refrigerate for up to one week if you don't use it right away.
Notes
- Store leftover for up to a few days in your fridge and reheat in a skillet or use for veggie sandwiches.
- You can also toss the veggies with the marinade in a large bowl before skewering them.
