I recommend everyone to branch out of their comfort zones when it comes to making veggies and fruits exciting, experimenting with textures and cooking methods can really enhance the flavor and make it fun again! As much as I love crunchy and watery raw vegetables and fruit, sometimes it’s nice to serve them warm, roasted, steamed, or grilled- and summer is the perfect time to highlight raw and grilled options. Today I’m going to share with you how to make my favorite simple and delicious grilled vegetable dish with a citrus vinaigrette.
I’m just going to say it out loud, grilling isn’t just for BBQ meats. I’m not sure about you, but I typically don’t grill unless it’s in the late spring or summer when everyone else is starting to fire them up. It’s something about the entire process and experience of making meals together with friends, hanging out around the grill, and making meals together with the summer heat and breeze. Last summer a lot of you asked about “what do I make at BBQ’s when everyone is eating…xyz”, I mentioned a couple of my favorite ways to make vegetable based dishes either for an entree or for a delicious and healthy side dish everyone can enjoy! I partnered up with the amazing team of Traeger Grills to bring this recipe to life, using my Select Elite Grill; seriously one of the best appliances to have on hand…or outside, it’s a pretty big thing to have “on hand”! It’s not like a “traditional” grill, it’s electric power original wood pellet grill, which I have to say is a lot easier for me to use then messing with gas, fire, and anything that could potentially blow up, ha! Just in case you get lost you can always watch their videos. I used the mesquite BBQ pellets which were delicious, Traeger has a huge variety of different pellets that infuse whatever you’re cooking with hickory, mesquite, apple wood, pecan, oak and more. Grilling can be intimidating, I know it took me a while to get used to grilling and setting it up on my own, but once you get it started it’s a breeze and it cooks everything SO well and quickly.
On to these simple skewers! I hesitate to call this recipe a “recipe” since all it requires is your favorite summer vegetables and optional fruits, popped onto a skewer, seasoned, and grilled until tender. If you use both fruit and veggies the combination of savory and crunchy vegetables with soft fruit is delicious and a totally fun way to eat both of your fruits and vegetables at the same time. The skewers are dressed in a beautiful bright sauce made of lemons, orange zest, olive oil, a little touch of apple cider vinegar, cayenne, and maple syrup. Once the fruit and vegetable skewers are done grilling and dressed with the citrus dressing, you can fancy these up by adding chopped and toasted almonds or walnuts and chopped fresh basil and mint. Skewers are a classic grill recipe, but how else can you enjoy them? Lately, I’ve been grilling these up and then taking all the veggies off the skewer into a large bowl and mixing it like a large grilled salad with the dressing and enjoying it like that! The first night we broke this grill in, we also grilled up some amazing wild caught salmon and used the same dressing on it- best grilled salmon I’ve had in a long time.
- 1-2 large yellow squash chopped
- 1 cup chopped red pepper
- 1-2 large zucchini chopped
- 2 cups white mushrooms, leave whole
- Options if adding fruit:
- 1 cup chopped peaches
- 1 cup chopped pineapple
- 1 cup halved strawberries
- Juice of 2 lemons
- 1 tablespoon orange zest
- 1/4 cup olive oil
- 2 tablespoons raw apple cider vinegar
- 1 teaspoon chili powder
- 1 tablespoon maple syrup
- 1/2 teaspoon sea salt
- Freshly ground black pepper to taste
- FOR THE SKEWERS:
- Alternate a piece of vegetable with a piece of fruit (if using) on each skewer until you’re left with about 3 inches of wood skewer at the bottom for handling. On a large plate, line up all of the finished vegetable and fruit skewers and lightly drizzle with olive oil just to grease. Transfer on to a medium-hot grill surface and grill for about 20 minutes or until fork tender.
- FOR THE DRESSING:
- In a blender or using a whisk, combine all ingredients until emulsified, blending is the quickest and ensures easy combining.
- Once the vegetable and fruit skewers have been on the grill for about 20 minutes or until fork tender with a light char, take off the heat and immediately pour the sauce on top and serve hot. The skewers can be enjoyed at “room temperature” especially if you’re outside, but enjoying hot-warm is the best.
I hope you all enjoy this quick and delicious recipe! Show me how you remake this #nutritionstripped! I hope you all have a beautiful weekend!
This is a partnered recipe post, my opinions of this product are 100% of my own- I only share the best of the best that I truly enjoy and would find beneficial to you all as well!
p.s. There’s an amazing issue of Thrive this month talking about fitness, nutrition, and inspirational stories about living plant-centric, yours truly is featured as 1 of several “Top Plant-Based Foodies”!