Veggie Skewers and Green Sauce Recipe

My favorite season of the year has arrived and we’ve officially dusted off the grill.

Our first grilling recipe this summer is grilled veggie skewers, you can always a protein or serve with a protein. This is the perfect, easy side or entrée to enjoy on the patio on hot summer nights or to bring along to BBQs. The 10 minute Green Sauce adds the perfect, citrusy-spicy touch. If You don't have a grill, you can easily broil these in the oven. They require just 7 ingredients and just 30 minutes to prepare. Enjoy this Veggie Skewers and Green Sauce Recipe!

Ingredients

VEGETABLES

• 1 large sweet potato (organic when possible // chopped into large pieces)

• 4-6 whole baby red potatoes (quartered)

• 1 medium red bell pepper (seeds removed + chopped into large pieces)

• 1 medium yellow bell pepper (seeds removed + chopped into large pieces)

• 1 medium red onion (peeled + chopped into large pieces)

• 2 large portobello mushrooms (wiped clean + chopped into large pieces)

• 2-4 ears corn (optional // grilled off the skewer)

• 1-2 Tbsp avocado or coconut oil (for brushing vegetables)

• 1 healthy pinch each sea salt and black pepper

  
  

FOR SERVING optional

Green Sauce or BBQ sauce

Instructions

1. Heat up your grill or preheat oven to medium/high broil.

2. Place your chopped sweet potato and potatoes in a large pot and cover with water. Bring to a boil and cook or “parboil” for about 10 minutes or until almost tender. You want them to be semi-tender – firm enough to stay on a skewer, but tender enough that they won’t require too much time on the grill/in the oven. Drain and let cool slightly.

3. Assemble skewers by adding the vegetables in layers to the skewers, leaving enough room at the top and the bottom to help with flipping and preventing vegetables from falling off. Brush with a neutral, high-heat oil such as avocado or coconut oil (or sub water if avoiding oil) and sprinkle generously with salt and pepper on all sides.

4. Grill (or broil) until grill marks are present and vegetables are tender and cooked through – about 10-15 minutes. Flip once at the halfway mark to ensure even cooking. If browning too quickly, move to the perimeter of the grill, where the heat is less intense (or turn oven heat down/move the pan lower in the oven). If grilling corn, place directly on the grill without the husk, or on the broil pan with the other vegetables.

5. While the vegetables are grilling, prepare your Magic Green Sauce or BBQ sauce (optional).

6. Enjoy as is or with this Green Sauce or BBQ sauce! Best when fresh, though leftover grilled vegetables will keep covered in the refrigerator up to a few days. Reheat on the stovetop in a cast-iron or metal skillet or in the oven at 350 degrees F (176 C).

Green Sauce

Ingredients

• 5 cloves garlic (peeled and crushed)

• 1 medium serrano pepper (seeds and stem removed // use less if not into spicy food)

• 1 cup packed cilantro (thick bottom stems cut off)

• 1 cup packed flat-leaf parsley

• 3 Tbsp ripe avocado

• 1/4 tsp salt (plus more to taste)

• 3 Tbsp lime juice

• 1 Tbsp maple syrup (or other sweetener of choice)

• 1 Tbsp avocado oil (optional // or sub more water)

• Water (to thin // ~3 Tbsp or 45 ml as original recipe is written)

Instructions

1. Place garlic and pepper in a food processor along with the cilantro, parsley, avocado, salt, lime juice, maple syrup, and oil (optional).

2. Process/mix until smooth, scraping down sides as needed. Thin with water until a semi-thick (but pourable) sauce is formed.

3. Taste and adjust flavor as needed, adding more serrano pepper for heat, garlic for spice/zing, avocado for creaminess, salt for saltiness, lime for acidity, or maple syrup for sweetness.

4. Transfer to a serving container and enjoy immediately, or cover and refrigerate up to 4-5 days. Be sure to seal tightly or the sauce will lose its vibrant green color.