Description
Charred seasonal vegetables with a zesty basting sauce create a vibrant, colorful BBQ dish. Perfect for outdoor gatherings with a balance of sweetness, savory, and charred flavors.
Ingredients
24 baby potatoes, whole
12 mushrooms (button or cremini), stems trimmed
24 cherry tomatoes, whole
1 whole pineapple, cut into cubes
2 bell peppers (red, green, orange, or yellow), seeded and chunked
1 medium red onion, peeled and cut into chunks
1 medium zucchini, sliced into cubes
1 medium yellow squash, sliced into cubes
2 tablespoons avocado oil or canola oil
½ cup fresh lemon juice
2 teaspoons maple syrup or agave nectar
1 tablespoon all-purpose seasoning (Herbes de Provence or Italian blend)
Salt (sea salt preferred), to taste
Instructions
Boil 24 baby potatoes in salted water until tender (about 5 minutes), drain and set aside
Cut bell peppers, zucchini, yellow squash, pineapple, and red onion into bite-sized chunks
Assemble skewers by alternating all vegetables along metal or soaked wooden skewers
In a bowl, mix avocado oil, lemon juice, maple syrup, seasoning, and a pinch of salt to make basting sauce
Preheat grill to medium-high heat (around 375°F/190°C) and brush grates with oil
Grill skewers for 2-3 minutes per side, basting frequently with sauce
Finish under high heat for final char (about 1 minute per side)
Notes
Parboiled potatoes prevent overcooking while other veggies char
Replace pineapple with peaches or mango for a different twist
Use fresh juice and avoid marinades more than 1 hour as citrus can soften tomatoes
Store leftovers in airtight container in fridge for up to 3 days
- Prep Time: 20
- Cook Time: 25
- Method: Grilling
- Cuisine: American