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–+ servings
Chile-lime Grilled Veggie Skewers
Amy

Chile-lime Grilled Veggie Skewers

These Chile-lime Grilled Veggie Skewers are a vibrant explosion of flavor and color, perfect for summer gatherings or a quick weeknight meal. Serve them as a side or a main dish, and watch them disappear in no time!
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Servings: 6
Ingredients Method

Ingredients
  

veggies
  • big handful baby bella mushrooms
  • ½ red onion
  • 1 mango
  • 1 red pepper
  • 1 zucchini
chile lime oil
  • 2 tablespoons olive oil
  • 1 clove garlic minced
  • 2 tablespoons fresh lime juice
  • splash agave syrup or honey
  • ½-1 teaspoon cumin, chile powder, smoked paprika, or a combo of any
  • pinch cayenne optional
  • salt & pepper
serving options
  • extra lime slices
  • tortillas
  • roasted tomatillo salsa from this recipe
  • queso fresco
  • avocado slices

Method
 

  1. If you're using wooden skewers, soak them in water for at least 30 minutes before you start grilling so they don't burn.
  2. Whisk together the chile lime oil, set aside.
  3. Preheat your grill (or grill pan).
  4. Chop veggies so that they are somewhat uniform in size and thread them onto the skewers.
  5. Sprinkle them with some salt and liberally brush the veggies with the chile-lime oil.
  6. Grill for a few minutes on each side, until the mushrooms are cooked through and a nice char has formed on the edges of the veggies. (About 10-12 minutes total, depending on the size of your veggies and the heat of your grill).
  7. Remove from heat and brush them with the remainder of the oil.
  8. optional: Serve with warm tortillas, tomatillo salsa, cheese and/or avocado slices.
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