Eat the rainbow! Theses grilled vegetable skewers with homemade vegan herb butter is the perfect recipe for the summer! Easy, healthy, delicious, and vegan!
½cup(100g) plant-based butter or margarineat room temperature
⅛cup(10g) fresh herbsthinly chopped
1tsplemon 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.