Rainbow Veggie Skewers with Creamy Herb Dip
Rainbow Veggie Skewers with Creamy Herb Dip
Ingredients
For the Rainbow Veggie Skewers
- 1 red bell pepper, large, cut into 1-inch pieces
- 1 orange bell pepper, large, cut into 1-inch pieces
- 1 yellow bell pepper, large, cut into 1-inch pieces
- 1 zucchini, medium, cut into 1-inch thick rounds or half-moons
- 1/2 red onion, medium, cut into 1-inch pieces
- 1 1/2 cups cherry tomatoes, whole
- 1 cup cremini mushrooms, whole
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 8 wooden skewers, soaked in water for 30 minutes (or metal skewers)
For the Creamy Herb Dip
- 1/2 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 1 tablespoon fresh dill, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper, freshly ground
- 1 teaspoon lemon juice, fresh
Instructions
- 1
Prepare the dip: In a small bowl, whisk together plain Greek yogurt, mayonnaise, fresh dill, fresh chives, garlic powder, onion powder, kosher salt, black pepper, and fresh lemon juice. Cover and refrigerate for at least 15 minutes to allow flavors to meld.
⏱️ 5 min
- 2
Preheat grill or oven: If grilling, preheat an outdoor grill to medium-high heat (about 400°F). If baking, preheat oven to 400°F and line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 3
Prepare vegetables: In a large bowl, combine the cut red, orange, and yellow bell peppers, zucchini, red onion, cherry tomatoes, and cremini mushrooms. Drizzle with olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss gently to coat all vegetables evenly.
⏱️ 10 min
- 4
Assemble skewers: Thread the prepared vegetables onto the soaked wooden or metal skewers, alternating colors and types of vegetables to create a vibrant "rainbow" effect. Aim for 4-5 pieces of each vegetable per skewer, distributing them evenly among the 8 skewers.
⏱️ 10 min
- 5
Cook skewers: If grilling, place skewers directly on the preheated grill grates. Grill for 10-15 minutes, turning every 3-4 minutes, until vegetables are tender-crisp and slightly charred. If baking, arrange skewers in a single layer on the prepared baking sheet. Bake for 15-20 minutes, flipping halfway through, until vegetables are tender and lightly browned.
⏱️ 15 min•🌡️ 400
- 6
Serve: Carefully remove skewers from the grill or oven. Serve immediately with the chilled creamy herb dip on the side for dipping.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Rainbow Veggie Skewers with Creamy Herb Dip
Ingredients
For the Rainbow Veggie Skewers
- 1 red bell pepper, large, cut into 1-inch pieces
- 1 orange bell pepper, large, cut into 1-inch pieces
- 1 yellow bell pepper, large, cut into 1-inch pieces
- 1 zucchini, medium, cut into 1-inch thick rounds or half-moons
- 1/2 red onion, medium, cut into 1-inch pieces
- 1 1/2 cups cherry tomatoes, whole
- 1 cup cremini mushrooms, whole
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 8 wooden skewers, soaked in water for 30 minutes (or metal skewers)
For the Creamy Herb Dip
- 1/2 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 1 tablespoon fresh dill, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper, freshly ground
- 1 teaspoon lemon juice, fresh
Instructions
- 1
Prepare the dip: In a small bowl, whisk together plain Greek yogurt, mayonnaise, fresh dill, fresh chives, garlic powder, onion powder, kosher salt, black pepper, and fresh lemon juice. Cover and refrigerate for at least 15 minutes to allow flavors to meld.
⏱️ 5 min - 2
Preheat grill or oven: If grilling, preheat an outdoor grill to medium-high heat (about 400°F). If baking, preheat oven to 400°F and line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 3
Prepare vegetables: In a large bowl, combine the cut red, orange, and yellow bell peppers, zucchini, red onion, cherry tomatoes, and cremini mushrooms. Drizzle with olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss gently to coat all vegetables evenly.
⏱️ 10 min - 4
Assemble skewers: Thread the prepared vegetables onto the soaked wooden or metal skewers, alternating colors and types of vegetables to create a vibrant "rainbow" effect. Aim for 4-5 pieces of each vegetable per skewer, distributing them evenly among the 8 skewers.
⏱️ 10 min - 5
Cook skewers: If grilling, place skewers directly on the preheated grill grates. Grill for 10-15 minutes, turning every 3-4 minutes, until vegetables are tender-crisp and slightly charred. If baking, arrange skewers in a single layer on the prepared baking sheet. Bake for 15-20 minutes, flipping halfway through, until vegetables are tender and lightly browned.
⏱️ 15 min•🌡️ 400 - 6
Serve: Carefully remove skewers from the grill or oven. Serve immediately with the chilled creamy herb dip on the side for dipping.
⏱️ 5 min