These Rainbow Veggie Kabobs make a vibrant summer side. Serve them with an easy grilled lemon garlic sauce for extra brightness and flavor.
This post is brought to you in sponsorship with I Can’t Believe It’s Not Butter! — thank you for supporting the brands I love. All opinions are my own.
I get a lot of recipe ideas by wandering the grocery aisles. Seeing ingredients up close sparks ideas and usually makes my stomach rumble. One recent trip, the produce section looked like a rainbow: red and orange peppers, purple eggplant, green zucchini and bright yellow peppers. I knew I wanted to highlight those colors on the grill, and that’s how these rainbow veggie kabobs were born.
Rainbow Veggie Kabobs
Start by choosing fresh, colorful vegetables. For my skewers I used cremini mushrooms, eggplant, red onion, cherry tomatoes, red, orange, green and yellow bell peppers, zucchini, and broccoli. I also added a lemon wedge to the end of each skewer to grill and use later in the sauce.
To prepare, brush the vegetables generously with a softened buttery spread—I used I Can’t Believe It’s Not Butter! It’s Organic—on both sides. Season with salt and pepper and arrange the skewers on a pan or plate for easy transport to the grill.
Heat the grill to medium. Place the skewers on the grate and grill each side 5–6 minutes until the edges char slightly and the centers are tender. Keep a small dish of the spread nearby and brush the skewers occasionally while grilling for added flavor and a nice caramelized finish. The spread’s plant-based oils and simple ingredients make it great for grilling.
The vegetables will develop a pleasant crisp on the outside and soften inside while still holding a bit of bite—just the right texture for grilled veggies. When the kabobs are done, remove them from the grill and return them to your pan or plate while you finish the sauce.
Grilled Lemon Garlic Sauce
Those lemon wedges you grilled on the skewers are the secret here. Grilling the lemon brings out a subtle smokiness that brightens the sauce.
To make the sauce, soften about 3 tablespoons of I Can’t Believe It’s Not Butter! It’s Organic in a small bowl. Mince 1–2 cloves of garlic and squeeze the juice from the grilled lemon wedges into the spread. Whisk until smooth and season with salt and pepper to taste. The result is a tangy, slightly smoky dip that pairs perfectly with the vegetables.
If you prefer a fully plant-based version, substitute the Organic spread with I Can’t Believe It’s Not Butter! It’s Vegan. The method and flavors remain the same, and the sauce is equally delicious.
Rainbow Veggie Kabobs
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Ingredients
Rainbow Veggie Kabobs
- 8 cremini mushrooms
- 1 eggplant cut into 8 slices
- ½ red onion cut into 8 pieces
- 16 cherry tomatoes
- 1 red bell pepper cut into 8 strips
- 1 orange bell pepper cut into 8 strips
- 1 green bell pepper cut into 8 strips
- 1 yellow bell pepper cut into 8 strips
- 1 zucchini cut into 8 slices
- 1 broccoli cut into 8 florets
- 1 lemon cut into 8 pieces
- melted butter or buttery spread
- salt and pepper
Grilled Lemon Garlic Sauce
- 4 grilled lemon wedges
- 2 cloves garlic minced
- salt and pepper
Instructions
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Heat the grill to medium-high.
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Thread vegetables onto 8 skewers in this order for each: cremini mushroom, eggplant, red onion, cherry tomato, red bell pepper, orange bell pepper, cherry tomato, green bell pepper, zucchini, broccoli, yellow bell pepper, finishing with a lemon wedge.
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Brush both sides of the skewers with melted butter or buttery spread and season with salt and pepper.
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Grill the skewers 5–6 minutes per side until vegetables are slightly charred on the outside and tender inside. Remove from the grill and transfer to a serving pan.
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Make the Grilled Lemon Garlic Sauce by removing the grilled lemon wedges from the skewers. Soften 3 tablespoons of buttery spread in a small bowl, squeeze in the grilled lemon juice, add the minced garlic, and whisk until combined. Season with salt and pepper to taste. Serve alongside the kabobs.
Nutrition
