Roasted Veggie Skewers with Dip

I still remember the first time I made these Roasted Veggie Skewers for a summer barbecue. I was looking for something colourful, healthy, and easy to manage alongside grilling burgers and sausages. Honestly, I wasn’t sure how popular they’d be, especially with the kids. But the moment they came off the grill (I often grill them, but roasting is just as fantastic, especially year-round!), glistening with that light marinade and smelling incredible, they vanished. My picky nephew, who usually avoids anything green, actually asked for seconds. The creamy, tangy dip served alongside was the perfect counterpoint to the smoky, sweet roasted vegetables. Since then, these skewers have become a staple in our house – for weeknight dinners as a vibrant side, for potlucks where they always impress, and definitely for any gathering where flavour and ease are key. They are incredibly versatile, visually stunning, and proof that healthy food can be incredibly satisfying and delicious.

Ingredients

Here’s what you’ll need to create these vibrant skewers and the delicious accompanying dip:

For the Roasted Veggie Skewers:

• 1 Medium Red Onion: Cut into 1-inch wedges or chunks. Provides a pungent sweetness when roasted.
• 1 Red Bell Pepper: Seeded and cut into 1-inch squares. Adds vibrant colour and sweet flavour.
• 1 Yellow or Orange Bell Pepper: Seeded and cut into 1-inch squares. Offers another layer of sweetness and bright colour contrast.
• 1 Medium Zucchini: Trimmed and cut into 1-inch thick half-moons or rounds. Provides a tender texture and mild flavour.
• 1 Medium Yellow Squash: Trimmed and cut into 1-inch thick half-moons or rounds. Similar to zucchini, adds bulk and mild flavour.
• 8 oz (approx. 1 pint) Cherry Tomatoes: Left whole. These burst with juicy sweetness when roasted.
• 8 oz Cremini Mushrooms: Stems trimmed, left whole or halved if large. Offer an earthy, umami depth.
• 3 Tablespoons Olive Oil: Extra virgin recommended for flavour. The base for coating the vegetables, helping them roast and brown.
• 1 Tablespoon Balsamic Vinegar (Optional): Adds a tangy depth and helps with caramelization.
• 1 teaspoon Dried Oregano: Provides a classic Mediterranean herbaceous note.
• 1 teaspoon Dried Basil: Adds a slightly sweet, peppery flavour.
• 1/2 teaspoon Garlic Powder: For a convenient, savoury garlic kick.
• 1/2 teaspoon Salt: Or to taste. Enhances all the flavours.
• 1/4 teaspoon Black Pepper: Freshly ground preferred for best flavour. Adds a touch of spice.
• Wooden or Metal Skewers: Approximately 8-12 skewers, depending on length. (If using wooden skewers, soak them in water for at least 30 minutes before use to prevent burning).

For the Creamy Herb Dip:

• 1 cup Plain Greek Yogurt (or Sour Cream): Full fat recommended for richness, but low fat works too. Provides a creamy, tangy base.
• 2 Tablespoons Fresh Lemon Juice: Adds brightness and cuts through the richness.
• 1 Tablespoon Chopped Fresh Dill: Offers a distinct, slightly grassy flavour that pairs beautifully with vegetables.
• 1 Tablespoon Chopped Fresh Parsley: Adds a fresh, clean taste.
• 1 Small Clove Garlic: Minced or grated. Use sparingly for a subtle garlic note; adjust to taste.
• Salt and Black Pepper: To taste. Essential for seasoning the dip.
• Optional: 1 teaspoon Honey or Maple Syrup: To balance the tanginess if desired.

Instructions

Follow these steps to create perfectly roasted vegetable skewers and a delicious dip:

1. Prepare the Skewers (if using wooden):

• If you’re using wooden or bamboo skewers, place them in a shallow dish or pan filled with water. Ensure they are fully submerged. Let them soak for at least 30 minutes. This crucial step prevents them from catching fire or burning too quickly in the hot oven or on the grill. Metal skewers do not require soaking.

2. Prepare the Vegetables:

• Wash all vegetables thoroughly under cold running water.
• Pat them dry gently with paper towels. Removing excess moisture helps them roast rather than steam, leading to better caramelization and flavour.
• Prepare the vegetables as described in the ingredients list: Cut the red onion into 1-inch wedges. Seed and chop the bell peppers into 1-inch squares. Trim and slice the zucchini and yellow squash into 1-inch thick pieces. Trim the stems off the mushrooms (halve any very large ones). Leave the cherry tomatoes whole.
• Consistency in size is key! Aim for pieces that are roughly the same size (about 1-inch). This ensures they cook evenly, preventing some pieces from becoming mushy while others are still raw.

3. Marinate the Vegetables:

• Place all the chopped vegetables in a large mixing bowl.
• Drizzle the olive oil and optional balsamic vinegar over the vegetables.
• Sprinkle the dried oregano, dried basil, garlic powder, salt, and black pepper evenly over the top.
• Using your hands or a large spoon, gently toss the vegetables until they are all evenly coated with the oil and seasonings. Ensure every piece gets some love!

4. Assemble the Skewers:

• Take your soaked wooden skewers (pat them dry slightly) or metal skewers.
• Begin threading the vegetables onto the skewers. Alternate colours and textures for visual appeal and balanced flavour in each bite. A suggested pattern might be: red onion, bell pepper, zucchini, cherry tomato, mushroom, yellow squash, and repeat.
• Leave a small space (about 1/4 inch) between vegetable pieces. This allows hot air to circulate, promoting even roasting rather than steaming.
• Don’t pack the skewers too tightly. Aim for about 4-6 pieces of vegetables per skewer, depending on their size and the length of your skewers. Leave some space at both ends of the skewer for easier handling.

5. Prepare the Dip:

• While the vegetables are marinating or while you assemble the skewers, prepare the dip.
• In a small bowl, combine the Greek yogurt (or sour cream), fresh lemon juice, chopped fresh dill, chopped fresh parsley, and minced garlic.
• Stir everything together until well combined and smooth.
• Season with salt and pepper to your liking. Taste and adjust seasonings if necessary. If you prefer a slightly sweeter dip, stir in the optional honey or maple syrup.
• Cover the dip and refrigerate it until ready to serve. Chilling allows the flavours to meld together.

6. Roast the Skewers:

• Preheat your oven to 400°F (200°C).
• Line a large baking sheet (or two, if necessary, to avoid overcrowding) with parchment paper or aluminum foil for easier cleanup.
• Arrange the assembled vegetable skewers in a single layer on the prepared baking sheet(s). Make sure they are not touching each other excessively; overcrowding will cause them to steam instead of roast.
• Place the baking sheet(s) in the preheated oven.
• Roast for 20-30 minutes, flipping the skewers halfway through the cooking time (around the 10-15 minute mark).
• The vegetables are done when they are tender-crisp (easily pierced with a fork but not mushy) and show some nice caramelization or slight charring around the edges. Cherry tomatoes should be softened and slightly blistered. Cooking time may vary slightly depending on your oven and the exact size of your vegetable pieces. Keep an eye on them during the last few minutes.

7. Serve:

• Carefully remove the baking sheet(s) from the oven using oven mitts.
• Let the skewers cool slightly for a few minutes before serving, as they will be very hot.
• Arrange the roasted veggie skewers on a platter.
• Serve immediately with the chilled creamy herb dip on the side for dipping.

Nutrition Facts

(Nutritional information is an estimate and can vary based on specific ingredients and portion sizes used.)

• Servings: Approximately 4-6 servings (assuming 2-3 skewers per person as a side dish)
• Calories per Serving: Roughly 150-200 calories (based on 2 skewers + dip per serving, can vary significantly).
• Fiber: A good source of dietary fiber from the variety of vegetables, promoting digestive health and satiety.
• Vitamins: Rich in essential vitamins, particularly Vitamin C from bell peppers and tomatoes, and Vitamin A from bell peppers.
• Low in Saturated Fat: Primarily uses heart-healthy olive oil, making it a relatively low-fat option, especially compared to fried alternatives.
• Antioxidants: Packed with antioxidants from the colourful vegetables, which help combat oxidative stress in the body.
• Naturally Gluten-Free & Vegetarian: This recipe is inherently gluten-free and vegetarian (can be easily made vegan by substituting the dip base).

Preparation Time

• Prep Time: Approximately 20-25 minutes (includes washing, chopping vegetables, and assembling skewers). Soaking wooden skewers adds 30 minutes passive time.
• Cook Time: Approximately 20-30 minutes (roasting time in the oven).
• Total Time: Approximately 40-55 minutes (excluding skewer soaking time). This makes it a feasible option for weeknight meals or efficient party prep.

How to Serve

These Roasted Veggie Skewers are incredibly versatile. Here are several ways to serve them:

• As an Appetizer:
  • Arrange skewers attractively on a large platter.
  • Serve with the creamy herb dip in a central bowl.
  • Ideal for parties, barbecues, and gatherings as a colourful and healthy starter.
• As a Side Dish:
  • Serve 2-3 skewers alongside grilled chicken, fish, steak, or tofu.
  • Pair them with burgers or sausages at a cookout.
  • Excellent accompaniment to rice pilaf, quinoa, couscous, or pasta salads.
• As a Light Vegetarian/Vegan Main Course:
  • Increase the serving size to 4-5 skewers per person.
  • Serve over a bed of fluffy quinoa, brown rice, or farro.
  • Add a side of hummus or bean salad for extra protein (ensure dip is vegan if needed).
• In Wraps or Pitas:
  • Remove the roasted vegetables from the skewers.
  • Stuff them into warm pita bread or tortillas with lettuce, extra dip, and perhaps some crumbled feta cheese or chickpeas.
• For Meal Prep:
  • Roast a large batch and store the vegetables (removed from skewers or kept on) in an airtight container.
  • Reheat gently or enjoy cold in salads or grain bowls throughout the week. The dip can also be made ahead and stored separately.
• Presentation Enhancements:
  • Garnish the platter with extra fresh herbs like parsley or dill before serving.
  • A light drizzle of balsamic glaze over the finished skewers can add visual appeal and extra flavour.

Additional Tips

Enhance your Roasted Veggie Skewer experience with these helpful tips:

1. Vegetable Variations: Don’t be afraid to swap or add vegetables based on seasonality or preference! Consider adding chunks of pineapple for sweetness, Brussels sprouts (halved), broccoli florets, cauliflower florets, or slices of corn on the cob. Ensure harder vegetables like potatoes or carrots are par-boiled first or cut smaller to cook through.
2. Marinade Magic: Experiment with the marinade. Add lemon zest for brightness, a pinch of red pepper flakes for heat, smoked paprika for smokiness, or different herb combinations like rosemary and thyme. You can let the vegetables marinate for 15-30 minutes at room temperature (or longer in the fridge) for deeper flavour infusion.
3. Dip Diversity: Change up the dip! Use hummus, a white bean dip, or a cashew-based cream for a vegan option. Flavour variations could include adding pesto, sun-dried tomatoes, roasted red peppers, or different herbs like cilantro or mint to the Greek yogurt base.
4. Achieving More Char: If you love that smoky, charred flavour, you can finish the oven-roasted skewers under the broiler for 1-2 minutes per side after roasting. Watch them very carefully during this stage, as they can burn quickly. Alternatively, use a grill pan on the stovetop or an outdoor grill for authentic char marks.
5. Make-Ahead Strategy: You can chop the vegetables and prepare the marinade up to a day in advance. Store them separately in airtight containers in the refrigerator. Assemble the skewers just before roasting for the best texture. The dip can also be made a day or two ahead and stored covered in the fridge.
6. Even Cooking is Key: As mentioned, cutting vegetables into uniform sizes is crucial. If using vegetables with vastly different cooking times (like potatoes vs. zucchini), consider putting faster-cooking items on separate skewers or adding them later in the roasting process.
7. Don’t Discard Marinade: If there’s any leftover marinade in the bowl after assembling the skewers, you can brush it over the skewers before they go into the oven or during the flipping stage for extra flavour.
8. Kid-Friendly Fun: Get kids involved in assembling the skewers (with supervision, especially around sharp points). The colourful nature and hands-on aspect can encourage picky eaters to try new vegetables. You can also offer milder dip options or let them choose their favourite veggies for their own skewer.

Frequently Asked Questions (FAQ)

Q1: Can I make these veggie skewers vegan?

• A1: Absolutely! The skewers themselves are naturally vegan. The only modification needed is for the dip. Simply substitute the Greek yogurt or sour cream with a plant-based alternative like unsweetened coconut yogurt, cashew cream, silken tofu blended smooth, or a store-bought vegan sour cream or plain yogurt. Ensure any optional sweetener used (like maple syrup) is also vegan.

Q2: Can I grill these skewers instead of roasting them?

• A2: Yes, grilling works beautifully! Preheat your grill to medium-high heat (around 400°F/200°C). Clean and lightly oil the grill grates. Place the skewers directly on the grates. Grill for about 10-15 minutes, turning occasionally, until the vegetables are tender-crisp and have nice grill marks. Remember to soak wooden skewers beforehand. Grilling often imparts a smokier flavour.

Q3: How do I prevent the vegetables from falling off the skewers?

• A3: Ensure your vegetable chunks are large enough (around 1-inch) so they have enough surface area to stay securely on the skewer. Don’t use pieces that are too small or too soft initially (like overripe tomatoes). Thread the skewer through the firmest part of each vegetable piece. Leaving a small gap between pieces also helps maintain structure.

Q4: What other vegetables work well on these skewers?

• A4: Many vegetables are great for roasting or grilling on skewers! Try chunks of eggplant (aubergine), thick slices of Halloumi cheese (for a non-vegan option, adds salty flavour), broccoli florets, cauliflower florets, Brussels sprouts (halved), thick slices of corn on the cob (cut into rounds), chunks of sweet potato (par-boiled first), or even firm fruits like pineapple chunks or apple wedges for a sweet contrast.

Q5: How do I store leftover roasted veggie skewers?

• A5: Let the skewers cool completely. You can either remove the vegetables from the skewers or store them as is. Place them in an airtight container and refrigerate for up to 3-4 days. Store the dip separately in its own airtight container in the fridge.

Q6: How do I reheat the skewers?

• A6: You can reheat them gently in a microwave, but they might become a bit soft. For better texture, reheat them in a preheated oven at 350°F (175°C) for 5-10 minutes until warmed through, or quickly pan-fry them in a skillet over medium heat with a tiny bit of oil. They are also delicious served cold or at room temperature, perhaps tossed into a salad.

Q7: My wooden skewers keep burning even though I soak them. What can I do?

• A7: Ensure you are soaking them for at least 30 minutes, fully submerged. If they still char excessively, you can try wrapping the exposed ends of the skewers (the handle part and the very tip) loosely with small pieces of aluminum foil before roasting or grilling. This shields them from direct heat. Alternatively, invest in reusable metal skewers.

Q8: Can I prepare the entire dish, including roasting, ahead of time for a party?

• A8: Yes, you can roast the skewers a few hours ahead of time. Let them cool and keep them at room temperature if serving within 2-3 hours, or refrigerate if longer. They are perfectly delicious served at room temperature. If you prefer them warm, you can reheat them gently in the oven just before serving (as described in Q6). Prepare the dip ahead and keep it chilled until serving time. This makes them excellent for stress-free entertaining.

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