As a kid growing up in Southern California, my family grilled year round but it was always best in the summer. Grilling often revolves around meat, but there are so many options for those of us who stick to plant based foods. These veggie skewers with vegan Italian sausages could be a meal in themselves but they’re even better with some sides like grilled corn and smashed potatoes. The skewers are totally customizable so use any combination of vegetables you like. The Italian chimichurri sauce is perfect to drizzle over pretty much the entire meal.
Previous
Next
Veggie Skewers
Grilled veggies and plant based sausage on a skewer
Servings: 6 skewers
Equipment
- Metal skewers
Ingredients
- 16 oz brown or white mushrooms
- 2 red bell peppers
- 2 green bell peppers
- 2 red onions
- 2 large zucchini
- 6 plant based Italian sausage we like Field Roast
- ⅓ cup olive oil
- salt and pepper
Instructions
- Remove stems from the mushrooms, but otherwise, keep them whole
- Chop peppers, onions, and zucchini into pieces roughy the same size as the mushrooms
- Slice the sausage into pieces about the same size as the vegetables
- Thread the vegetables and sausage onto the skewers, alternating colors for a nice presentation
- Grill skewers about 10-15 minutes, turning every few minutes, until nicely charred.
Italian Chimichurri
A garlicky green sauce that pairs perfectly with roasted veggies.
Servings: 6
Ingredients
- 1 bunch Italian flat leaf parsley
- 1 bunch Italian basil
- ½ cup extra virgin olive oil
- 1½ lemons, juiced
- 4 cloves garlic
- 3 tbsp fresh oregano
- ½ tsp salt
- ½ tsp red chili pepper flakes
Instructions
- Add all ingredients, except the chili pepper flakes, to a food processor and pulse until the desired consistency is reached.
- Stir in chili pepper flakes and adjust seasoning. Additional olive oil can be added if the mixture is too thick.
Grilled Corn on the Cob
Servings: 6
Ingredients
- 6 ears corn, husks on
- ⅓ cup plant based butter
- salt and pepper
- fresh parsley optional
Instructions
- Carefully peel back (but do not remove) the husks and remove the silk. Replace the husks and tie with kitchen twine to hold it together.
- Soak the corn, husks on, in water for about an hour.
- Soften or melt the butter and combine with salt and pepper.
- Place corn on a hot grill or grill pan for about 15 minutes, turning every few minutes, until the husks have a nice char.
- Carefully peel back the husks and place corn directly on to the grill for about 5 minutes, turning every 1-2 minutes until the corn has a nice char. Brush with the butter mixture.
- Brush again with butter before serving and sprinkle with freshly chopped parsley (optional).
Grilled Smashed Potatoes
Ingredients
- 6-8 small red potatoes
- ¼ cup olive oil
- 2 tbsp fresh rosemary
- salt and pepper
Instructions
- Boil whole potatoes until just soft enough that a knife easily slides into the center.
- Drain and allow to cool.
- With the palm of your hand gently smash the potatoes to flatten them, but not so much that they break apart.
- Brush with olive oil and season with salt and pepper
- On a grill pan or directly on a hot grill, cook for about 5 minutes or until potatoes are crispy.