(photography by Elaine Gordon)
by Elaine Gordon, Eating by Elaine
Rainbow Veggie Kebabs with Chimichurri Sauce have the best vegetables in every color! They’re bursting with flavor, nutrition, and vibrant hues, and when topped with chimichurri, they’re unbeatable! Since this is a dish made entirely of a variety of colorful vegetables, it’s loaded with nutrition! All of these vegetables offer dietary fiber and are high in immune-boosting vitamin C. Sweet potatoes are also high in vitamin A and potassium. This is a powerhouse dish that will make you feel amazing.
I like these Rainbow Veggie Kebabs best with a drizzle of my Jalapeno Chimichurri Sauce! This sauce has an herbaceous, robust flavor with a little spiciness. I love how it complements the grilled vegetable flavors on these kebabs.
For a well-rounded and filling meal, I like to serve these kebabs over a bed of perfectly cooked, fluffy quinoa. If you’d like to add another plant-based protein to this meal, I recommend these Sweet & Spiced Roasted Chickpeas.
PRO TIP: How to Grill Different Veggies at the Same Time
This can get tricky! We’ve got sweet potatoes, which need more time than zucchini. My solution for this? Low and slow with the barbecue lid down. Grill the kebabs over low heat for 10 minutes with the lid down, then flip them, close the lid, and grill for 10 more minutes. This gives the more robust veggies time to cook without burning the softer ones!