Spicy Grilled Veggie Skewers Recipe
Spice up your BBQ with our Spicy Grilled Veggie Skewers! Featuring a bold cilantro marinade, they’re perfect as a side or a main over rice or noodles.
Servings: 6
Calories: 217kcal
Ingredients
- 1 1/2 cups packed cilantro leaves
- 8 cloves garlic peeled
- 2 tablespoons fish sauce sub soy for vegan BBQ skewers
- 1 tbsp water
- 1 tsp freshly ground black pepper
- 1 tablespoon chili garlic sauce
- 1/3 cup vegetable oil
- 2 pounds vegetables cut into bite-sized pieces (any combination of mushrooms, peppers, scallion, zucchini, and yellow summer squash)
Instructions
- Place the cilantro, garlic, fish sauce, water, pepper, and chili-garlic sauce in the bowl of a food processor; pulse to form a paste.
- With the processor running, pour the oil through the lid spout in a slow stream. Use a spatula to scrape the marinade out of the processor and pour it over the vegetables. Toss well, cover, and refrigerate for 1 hour.
- Meanwhile, prepare a charcoal grill for medium heat. Thread the marinated vegetables onto metal skewers (or wooden skewers that have been soaked in water for 30 minutes).
- Grill the skewers for 12-15 minutes, turning frequently to prevent burning, until tender and browned around the edges.
- Serve with rice, noodles, or as a side dish to the main event!
Notes
You can store Spicy Grilled Veggie Skewers in an airtight container in the refrigerator for up to 3-4 days. While freezing is possible, it may affect the texture of the vegetables.
To reheat, place them in a preheated oven at 350°F (175°C) for about 10 minutes or until heated through. You can also reheat them on the grill or in a skillet over medium heat for a few minutes on each side.
Nutrition
Serving: 1serving | Calories: 217kcal | Carbohydrates: 23g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Sodium: 684mg | Potassium: 379mg | Fiber: 6g | Sugar: 1g | Vitamin A: 7951IU | Vitamin C: 18mg | Calcium: 52mg | Iron: 2mg
