Rainbow Veggie Skewers

Rainbow Veggie Skewers | gimmesomeoven.com #vegan #glutenfree #recipe

For a girl who grew up adamantly insisting that I was an “indoor person”, I have to say that I have become quite fond of the Great Outdoors.

Well, I still squeal like a little girl when a bee buzzes my way.

But goodness, I feel like I can’t spend enough time outside nowadays.  Especially now that the weather is warm.  All I want is to sit outside with my cup of coffee to begin the morning, go for long sunny strolls with my pup, spend leisurely happy hours on decks with friends, go for long bike rides with the wind flying in my face, even (gasp!) go camping and spend the night under a blanket of stars.  Well, hopefully minus any creepy crawly things coming near me.  I’m still working on making peace with the insect family.

But still.

Outdoors > Indoors, at least during these warm months.  Which means that my grill and I have been spending lots of time together lately.  Which means that my latest rainbow creation is one that you can sizzle up alongside your summer steaks or chicken or tofu or what have you.  Yes, feel free to roll your eyes, but I went colorful again and was very happy with the outcome — Rainbow Veggie Skewers!

 

Rainbow Veggie Skewers | gimmesomeoven.com #vegan #glutenfree #recipe

As loyal blog readers know, I have a bit of a thing for color.  :)

As in, I’m obsessed with it in my food.

So basically anytime I find a recipe that uses a handful of different colors, I kind of feel an immediate obligation to complete the rainbow.  Which is what happened with this recipe.  I had picked up some colorful peppers and summer squash at the market, and was going to skewer them up at the last minute for a gathering with my neighbors.  But then I realized I already had my red, orange, yellow and green.  So come on, I absolutely must finish out the rainbow with some purple!

(I have a sneaking suspicion that I’m the only one who thinks this way…)

Rainbow Veggie Skewers | gimmesomeoven.com #vegan #glutenfree #recipe

Of course, when I returned to the market, I couldn’t stop there.  But had to throw in some tomatoes, and zucchini as well.  Along with my favorite purples — potatoes and  onions.

Rainbow Veggie Skewers | gimmesomeoven.com #vegan #glutenfree #recipe

So I par-boiled the potatoes (which sadly makes them lose a bit of their vibrancy), and soaked everything in a quick vinaigrette, and then skewered them up.  And then might have danced around my kitchen, because they looked so flipping amazing!

Rainbow Veggie Skewers | gimmesomeoven.com #vegan #glutenfree #recipe

Then it was down to the grill, where I felt like such a pro griller letting these guys sizzle up while I soaked up the sun.

(Two keys that I have learned to look like a pro griller?  Good sunglasses and an ice cold bottle of beer (or ginger beer).  Even if you only have the slightest idea what you’re doing, bring along those two and you’re golden.)

Rainbow Veggie Skewers | gimmesomeoven.com #vegan #glutenfree #recipe

And, bada bing bada boom, these delicious and gorgeous rainbow veggies skewers are ready to go.

I mean, they look awesome.  Even more gorgeous in person than the photos.  But they taste even better, especially after being marinated in that vinaigrette.  Even if you’re not a balsamic person, give it a try for these because I’m convinced that balsamic is the foolproof secret to yummy grilled veggies.  I like to use white balsamic vinegar because it doesn’t turn things brown.  But even if you have traditional balsamic, it will work quite deliciously.

Also, feel free to substitute in whatever veggies are your favorite.  This is more of a method than a recipe, so go with what you love.  The one key is just to be certain that all of your veggies are about the same size.  This helps with even cooking, and also with even grill marks when you cook them on multiple sides on the grill.

Rainbow Veggie Skewers | gimmesomeoven.com #vegan #glutenfree #recipe

So set up a table outside, invite friends or family over, sizzle these babies up, and get ready for everyone to oooh and ahhh over these in the summer sun.  You’ll be glad you did.  :)

Rainbow Veggie Skewers

These rainbow veggie skewers are amazingly colorful, healthier and delicious!

Ingredients:

Vinaigrette Ingredients:

  • 1/4 cup olive oil
  • 2 tablespoons white balsamic vinegar (or white wine vinegar)
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly-ground black pepper

Vegetable Ingredients: (approximate; feel free to make substitutions as needed)

  • 16 cherry or grape tomatoes
  • 1 red bell pepper, cored and cut into 1-inch squares
  • 1 orange bell pepper, cored and cut into 1-inch squares
  • 1 yellow squash, halved and cut into 1/2-inch thick slices
  • 1 yellow bell pepper, cored and cut into 1-inch squares
  • 1 zucchini, halved and cut into 1/2-inch thick slices
  • 1 green bell pepper, cored and cut into 1-inch squares
  • 1 large red onion, peeled and quartered then cut into bite-sized pieces
  • 8 purple potatoes, halved

Directions:

To Make The Vinaigrette:

Whisk all ingredients together until blended.

To Make The Vegetables:

Bring a large pot of water to a boil. Then add the halved purple potatoes and boil for 10 minutes or until fork tender, stirring occasionally. Drain.

Add the purple potatoes and remaining vegetables to a large bowl, and toss with the vinaigrette until combined. Cover and refrigerate for at least 10 minutes, or up to 8 hours. If you are using wooden skewers, be sure to also soak them in water before grilling.

When you are ready to cook the vegetables, heat your grill to medium heat. Thread the vegetables onto skewers, in rainbow order if desired. Sprinkle with additional salt and pepper if desired. Then place the skewers on an oiled grill and cook for 5-7 minutes per side, or until cooked through.

Remove and serve immediately.

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Rainbow Veggie Skewers | gimmesomeoven.com #vegan #glutenfree #recipe

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Comments

  1. Kristen — April 15, 2015 @ 2:24 pm (#)

    Could you use beets instead of the purple potatoes? And would you still pre-cook them?

    • Ali — April 16th, 2015 @ 12:32 pm

      Hey Kristen! I haven’t tried this with beets, but I think they would be great instead of the potatoes. However, I would probably roast them in a 400 degree oven (with a little olive oil, and covered with foil), for 30 min or so (until they’re tender. Then add to the skewers. I don’t believe they would be tender enough otherwise. I hope that was helpful!

  2. fedz — April 20, 2015 @ 9:36 pm (#)

    I can do this at home,. Thanks for sharing.

  3. ElBarto — May 25, 2015 @ 8:38 am (#)

    colorful and yummy!

    • Ali — May 25th, 2015 @ 8:38 am

      Thank you!

  4. Grace — June 1, 2015 @ 10:47 am (#)

    I’m trying to switch to a wholly vegetarian diet because of countless sensitivities to animal products. With tempting recipes like this, I won’t have trouble sticking to it.

    • Ali — June 2nd, 2015 @ 8:23 am

      Thanks, Grace! : )

  5. Melissa French, The More With Less Mom — June 3, 2015 @ 12:59 pm (#)

    I have included this in my Offbeat Holidays – June Bucket List post. National Eat Your Veggies Day is June 17. Thanks for sharing!

    • Ali — June 4th, 2015 @ 8:03 am

      Haha awesome!

  6. Evans — June 17, 2015 @ 4:44 am (#)

    Look yummy!!!!

    • Hayley @ Gimme Some Oven — June 17th, 2015 @ 8:53 am

      Thank you!

  7. Kari — June 22, 2015 @ 11:56 am (#)

    We had these last night, and even my dad – who hates vegetables – liked them! 

    • Hayley @ Gimme Some Oven — June 25th, 2015 @ 9:41 pm

      That’s awesome, Kari, we’re glad to hear that! : )

  8. Cardinal — June 24, 2015 @ 8:31 am (#)

    Looks simple, fresh and wonderfully tasty!

    • Hayley @ Gimme Some Oven — June 28th, 2015 @ 8:51 pm

      Thank you, we hope you enjoy these!

  9. Diane Goodsmith — July 6, 2015 @ 9:48 pm (#)

    Hi, I’m a beginning blogger, and I was inspired by this recipe to create a similar dish that can be roasted. I gave you & your awesome website credit for the inspiration. Thabks for a great idea.

    • Ali — July 6th, 2015 @ 10:29 pm

      Awesome, and welcome to the blogosphere!

  10. Diane Goodsmith — July 6, 2015 @ 10:06 pm (#)

    Hi, thanks for the great inspiration on an awesome way to make a vegetable side dish. I changed your recipe to be done in the oven, with a slightly different marinade. It was awesome. My blog gave you full credit for the idea. To see my version: http://frugalthymes.com/recipe/roasted-marinated-vegetables  I can’t wait to make your skewers. They are beautiful.

  11. Terry — December 15, 2015 @ 12:49 pm (#)

    I think pineapple would be great in the rainbow too!

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