(MEATLESS MONDAYS/VEGAN RECIPES) If you haven’t already, it’s time to dust off the grill and get ready for some summertime grilling! For this week’s Meat-Free Monday recipe, try these grilled veggie skewers with a bold chimichurri sauce.

This recipe mixes savory and sweet vegetables like bell peppers, onion, sweet potatoes, baby potatoes, and portobello mushrooms–which all pair perfectly with the citrusy-spicy chimichurri sauce.

These skewers are super easy to make, especially if you have a grill. But if not, you can easily broil them in the oven or even use a grill pan and cook them on the stovetop. As always, happy eating! — Global Animal

Grilled Veggie Skewers With Chimichurri Sauce

Yield: 6 skewers


  • 1 large sweet potato (organic when possible), chopped into large pieces
  • 4-6 baby red potatoes, quartered
  • 1 red bell pepper, seeds removed + chopped into large pieces
  • 1 yellow bell pepper, seeds removed + chopped into large pieces
  • 1 red onion, peeled + chopped into large pieces
  • 2 large portobello mushrooms, wiped clean + chopped into large pieces
  • optional: 2-4 ears of corn (grilled off the skewer)
  • 1-2 Tbsp (15-30 ml) avocado or coconut oil (for brushing vegetables)
  • Healthy pinch each sea salt and black pepper
For serving (optional)
  • Chimichurri Sauce or BBQ sauce


  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 chimichurri or BBQ sauce (optional).
  6. Enjoy as is or with my Chimichurri 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).

Recipe Courtesy of Minimalist Baker

More Minimalist Baker: https://minimalistbaker.com/grilled-veggie-skewers-chimichurri-sauce/

Learn more about the Meat-Free Mondays Challenge!

See more Meat-Free Monday recipes, here!