Know what I love best about grilling? You can actually cook a whole meal outside on the grill and keep your kitchen nice and clean.
Let’s face it, I’m easy. It’s the little things that make me happy.
So in my last post, I shared my recipe for grilling paleo bacon-wrapped shrimp. To go along with those, we made these delicious veggie kabobs.
Obviously you can use whatever veggies you would like. Pineapple grills up beautiful too.
I don’t usually put my veggies together on the same skewer with meat because I’ve discovered the veggies tend to overcook while you’re waiting for the meat to cook through. I think veggies are best grilled just until they’re tender, not overdone and mushy. [av_sidebar widget_area=’Lockerdome’ av_uid=’av-2yylmv’]
Here’s our paleo veggie kabobs version. It’s not a complicated recipe, but hopefully a welcome addition to your grill-time favorites.
If you’ve never grilled veggies before this way, here’s a little tip: cut your pieces a little larger for the kabobs and keep them about the same size so they all cook evenly and are ready around the same time.
When they’re done, dip your veggie bites in a little avocado sauce as a bonus…it makes the veggies so delicious, you’ll forget you’re eating healthy!
- 2-3 medium zucchini - chopped into medium-thick pieces
- 1-2 bell peppers- chopped into large pieces
- 1 pint of cherry or grape tomatoes
- Skewers for the kabobs
- Seasoning salt
- Lemon Pepper seasoning - I love the Lemon Pepper Grinder from Trader Joe's. It's just lemon rind and pepper. (A great staple for veggies and fish)
- 2 avocados - chopped
- 2 cloves of garlic - minced
- 1 small shallot, minced
- 2-3 lemons - juice of
- 1/8 to 1/4 tsp cayenne
- About 1/2 cup cilantro chopped, leaves only
- Soak wooden skewers in water for at least 20 mins. before grilling
- Chop zucchini and bell pepper - keep the pieces about the same size so they cook uniformly
- Choose the best cherry tomatoes
- Toss all the veggies in a bowl with a little olive oil, seasoning salt and lemon pepper (I do this before skewering them because i think they season better, but you can do it after if you prefer)
- Skewer the veggies in whatever order you would like
- Make sure to keep enough room at the end of the skewer to turn while cooking
- Turn on your BBQ grill to medium heat
- Grill the kabobs - watch them to avoid overcooking
- Get out your bullet, food processor or blender
- Blend together chopped avocados, minced garlic and shallot, lemon juice, chopped cilantro and cayenne until smooth and creamy
- Add salt, pepper and cayenne to taste.
- If mixture is too thick, you can add more juice or a little water to thin it out a bit
- Mix and serve with your yummy kabobs!
- Easy peasy!
Hi Trina, is there any timing guidance for this recipe? By the way, they look great and I can’t wait to try them.
Hi Sarah…good question. We grilled these about 4-5 minutes each side over medium heat (about 350-degrees) — but I like my grilled veggies a little less cooked than probably most people do. If you want to do these perfectly according to my grillmaster, give each group of veggies their own skewer – so all bell peppers on one skewer, zucchini on another, and cherry tomatoes on a third. Cook the tomatoes about 1-3 mins each side, the peppers 4-5 minutes each side, and the zucchini about 7-10 mins each side. Just watch them…you want the zucchini and peppers tender with a slight char, and the cherry tomatoes roasted just until the skin begins to split. Hope this helps!