Grilled Veggie Skewers with Herby Yogurt Sauce Recipe
Grilled Veggie Skewers with Herby Yogurt Sauce are a colorful and flavorful vegetarian dish perfect for a light lunch or side. Fresh vegetables are threaded onto skewers, brushed with oil, and char-grilled to tender perfection. Served alongside a tangy yogurt sauce infused with lemon, garlic, and fresh herbs like mint and parsley, these skewers offer a delightful balance of smoky, fresh, and creamy elements in every bite.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 11 minutes
- Yield: 3 servings
- Category: Side Dish
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Herby Yogurt Sauce
- 1 cup plain yogurt
- 1 teaspoon extra-virgin olive oil
- 1 tablespoon lemon juice
- 1 clove garlic, peeled and minced
- ½ teaspoon minced mint
- 2 teaspoons minced parsley
- ⅛ teaspoon salt
- 1 pinch black pepper
Veggie Skewers
- ½ medium zucchini, sliced into ½-inch rounds
- 1 small corn on the cob, shucked and sliced into ½-inch rounds
- 1 red bell pepper, cut into 1 ½-inch squares
- 6 medium cremini mushrooms
- 6 medium cherry tomatoes
- ½ small head of cauliflower, separated into florets
- Avocado oil (or another neutral cooking oil), for brushing
- Salt, to taste
- Black pepper, to taste
- Bamboo skewers (optional), soaked for 30 minutes if using
Instructions
- Prepare the Herby Yogurt Sauce. In a bowl, stir together the plain yogurt, extra-virgin olive oil, lemon juice, minced garlic, mint, parsley, salt, and black pepper until the mixture is well combined and smooth. Cover and refrigerate the sauce until ready to serve.
- Soak Skewers (if using bamboo). To prevent burning on the grill pan, soak the bamboo skewers in water for 30 minutes before threading the vegetables.
- Thread the Vegetables. Assemble the skewers by threading one piece of each vegetable variety (zucchini, corn, red bell pepper, cremini mushrooms, cherry tomatoes, cauliflower florets) onto each skewer. Try to group vegetables of similar size to ensure even cooking.
- Oil and Season the Skewers. Lightly brush avocado oil on all sides of the assembled veggie skewers. Season evenly with salt and black pepper according to taste. Set the prepared skewers aside.
- Preheat Grill Pan. Place a cast-iron grill pan on the stove over medium-high heat and preheat it for about 5 minutes until hot and ready for grilling.
- Cook the Veggie Skewers. Add three skewers to the grill pan, making sure they do not overlap or touch each other. Cover the pan with a lid to help cook through. Grill for 15 to 20 minutes, turning the skewers every 3 to 4 minutes with tongs, until the vegetables are tender and have light char marks.
- Grill Remaining Skewers. Remove the cooked skewers from the pan and repeat the grilling process with the remaining skewers.
- Serve. Serve the grilled veggie skewers warm alongside the chilled herby yogurt sauce for dipping or drizzling.
Notes
- Soaking the bamboo skewers helps prevent them from burning during grilling.
- Using a cast-iron grill pan simulates outdoor grilling with char marks and smoky flavor.
- You can substitute avocado oil with any neutral oil like canola or grapeseed oil for brushing the vegetables.
- Feel free to customize vegetables based on seasonal availability or preference.
- The yogurt sauce can be prepared a day ahead to let flavors meld and stored refrigerated up to 2 days.