Chile-lime Grilled Veggie Skewers
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Ingredients
~6 skewers
- big handful of baby bella mushrooms
- ½ red onion
- 1 mango
- 1 red pepper
- 1 zucchini
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 2 tablespoons fresh lime juice
- splash of agave syrup or honey
- ½-1 teaspoon cumin, chile powder, smoked paprika, or a combo of any
- pinch of cayenne (optional)
- salt & pepper
- extra lime slices
- tortillas
- roasted tomatillo salsa from this recipe
- queso fresco
- avocado slices
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Preparation
Step 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.
Step 2
Whisk together the chile lime oil, set aside.
Step 3
Preheat your grill (or grill pan).
Step 4
Chop veggies so that they are somewhat uniform in size and thread them onto the skewers. Sprinkle them with some salt and liberally brush the veggies with the chile-lime oil.
Step 5
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).
Step 6
Remove from heat and brush them with the remainder of the oil.
Step 7
Optional: Serve with warm tortillas, tomatillo salsa, cheese and/or avocado slices.
Step 8
Save recipe for the next time?
Chef's notes
Feel free to change this up with using whatever veggies you wish – just be sure to choose ones with similar cooking times when skewering them together. (or make separate skewers if you’re not sure).
