Recipes
Butternut Squash, Zucchini and Sweet Potato Skewers
Feb
It was Saturday morning when a friend invited me to a birthday barbeque on Sunday. I knew that most of the dishes would be meat-based and I wanted to prepare a plant-based dish that everyone could enjoy! These butternut squash, zucchini and sweet potato skewers were perfect!
They look so fancy but they were so easy to prepare! I chopped the squash, peppers, onion, zuccchini in the morning, soaked them in the basil vinaigrette and they were ready for the grill at noon! The mix of the vibrant colors of the veggies makes the skewers so beautiful. This one definitely scored some points over the weekend. I hope you get to try it especially for sharing with friends and family. It’s one that makes a lasting impression! Enjoy xx
Print
Ingredients
1 large potato
3 bell peppers (red, green, yellow/orange)
1 red onion
4 zucchini
1 medium butternt squash
400g cherry tomatoes
salt to taste
1 tsp black pepper
1 tbsp smoked paprika
3 cloves garlic, crushed
1 bunch corriander, chopped
1 tbsp dried basil
1 tbsp dried basil
1 tbsp dried oregano
Directions
- Chop all the vegetables into large pieces.
- For the Vinaigrette: Whisk together balsamic vinegar, oil, corriander, lemon juice, garlic, basil, oregano and paprika in a small bowl. Season with salt and pepper. Place all vegetables in a large bowl, add vinaigrette, and toss to coat.
- For the Skewers: Skewer vegetables, alternating between zucchini, butternut squash, red onion, bell peppers, sweet potato and tomatoes. Reserve any remaining vinaigrette in bowl.
- Preheat outdoor grill or indoor grill to medium-high heat. Grill skewers until the vegetables are tender and slightly charred. You can sprinkle vinaigrette on the skewers as you grill them for extra flavor.
- Serve immediately. Enjoy! xx