Grilled Veggie Skewers with Cilantro-Garlic Butter

We had friends over for dinner recently, and I decided to serve grilled veggie skewers with cilantro-garlic butter as a side dish. I skewered some bell peppers, red onion, zucchini, and grape tomatoes, then grilled them until the veggies were browned on the edges and starting to soften. Once removed from the grill, I brushed them with cilantro-garlic butter before serving. The grilled veggies were a simple, healthy side dish, and they tasted great. These tasty veggie skewers paired nicely with juicy steak, twice-baked potatoes, and a big chopped kale Caesar salad.

 Grilled Veggie Skewers with Cilantro-Garlic Butter

Ingredients:

• 1 red bell pepper, cut into bite-sized pieces
• 1 yellow bell pepper, cut into bite-sized pieces
• 1 orange bell pepper, cut into bite-sized pieces
• 2 zucchini, sliced into coins
• 1 red onion, cut into bite-sized pieces
• 16 cherry tomatoes
• 8 wooden skewers, soaked in water for 10 minutes before skewering vegetables
• 3 tbsp butter
• 1 clove of garlic, minced
• 1 tsp fresh cilantro, finely chopped (plus more for garnish, if desired)
• Sea salt and freshly cracked pepper, to taste

How to Make Grilled Veggie Skewers with Cilantro-Garlic Butter

Preheat the grill to medium-high heat. Side Note: You can also use a grill pan over medium-high heat. 

Skewer the different vegetables on the wooden skewers, alternating between them.

Place on the hot grill and cook for about 5-6 minutes per side, until the edges are browned and the vegetables are starting to soften. Remove from the grill and place on a cutting board or baking sheet.

Make the cilantro-garlic butter while the skewers are on the grill by combining the melted butter with the minced garlic and chopped cilantro; mix well.

Brush the skewers with the cilantro-garlic butter, then season with sea salt and freshly cracked pepper, to taste. Serve and enjoy.