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.
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!
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…)
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.
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!
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.)
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.
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. :)
These rainbow veggie skewers are amazingly colorful, healthier and delicious!
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
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.
Love that these are a rainbow!! So pretty for summer.
Love! My daughter is obsessed with all things rainbow, so I think I’m obligated to make these for her. :)
The signature Ali rainbow! These are GORG girl! I am all about grilling lately (like everyone else) so these must happen in my life. Pinned!
These are so pretty! I want to gobble up a few right now. ;)
I really love your rainbow recipes!!! They are so colorful and healthy :) And these veggie skewers are so easy to make! I’m gonna try them this weekend ;)
These are so beautiful! Will definitely try them out as they are delicious AND nutritious.
I love kabobs too! Here’s my version made with chicken sausage: https://twoforksonelove.com/herb-brushed-chicken-sausage-kabobs/
Beer + sunglasses. I think I can handle a grill after all!
These are too pretty to eat!!
omg these are just too beautiful!! Such a brilliant idea!! LOVE
So vibrant and delicious!
Ali your Rainbow Veggie Skewers look incredible. I so look forward to trying them. Thank you for sharing your recipes and all that you do!!
As a food blogger with a graphic design background, I want to comfort you in saying your color obsession is completely normal.
You always post the BEST rainbow food pictures! This definitely reminds me of the rainbow pizza you posted :)
There is absolutely no eye-rolling going on here! LOVE these and got to share!
This is gorgeous! I don’t think I have ever made something this colorful..especially with vegetables. I love it!
These are so incredibly gorgeous! My son would LOVE these!
I’m with you on the outdoor thing and the bug thing, but I do love camping and cooking on the grill. These look not only beautiful, but delicious! Thanks for the recipe.
Never thought of putting a vinaigrette on first- good idea!!
So gorgeous, eating the rainbow has never looked better!
I can’t decide if these look more delicious or pretty?! Can’t wait to try these. Pinned!!
Oooh! Taste the Rainbow!
These are so gorgeous! What a fun idea for any summer bbq!
This is the best way to kiss the gloomy days goodbye! Rest assured, I know that my mood will be uplifted just looking at these vibrant beauties! Lovvvved it! Pinning!
Looks awesome! Been trying to find ways to bring more veggies to my family…my girls will love these and husband will enjoy grilling them I am sure…or maybe I will even give the grill a try this summer. Better get some sunglasses :/ lol
Wow I am so glad I found your blog and recipes on Pinterest. Wow can’t wait to make these beauties. You are an absolute star!!!
Fantastic! I love yummy looking food, especially grilled food. I guess I gotta make twice the amount as all my guests, vegetarian or not, would eat them for sure.
Could you use beets instead of the purple potatoes? And would you still pre-cook them?
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!
I can do this at home,. Thanks for sharing.
colorful and yummy!
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.
Thanks, Grace! : )
I have included this in my Offbeat Holidays – June Bucket List post. National Eat Your Veggies Day is June 17. Thanks for sharing!
We had these last night, and even my dad – who hates vegetables – liked them!
That’s awesome, Kari, we’re glad to hear that! : )
Looks simple, fresh and wonderfully tasty!
Thank you, we hope you enjoy these!
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.
Awesome, and welcome to the blogosphere!
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: https://frugalthymes.com/recipe/roasted-marinated-vegetables I can’t wait to make your skewers. They are beautiful.
I think pineapple would be great in the rainbow too!
In case I can’t find purple potatoes, do you think beets would work for this?
Hi Jackie! You could use beets instead, but you could also just use red potatoes. We hope you enjoy!
You could use beets instead, but you could also just use red potatoes.