Grilled Veggie Skewers With Mustard Sauce
These Grilled Veggie Skewers With Mustard Sauce is a delicious Summer meal perfect as a min or a side dish. It's vegan, gluten-free and grain-free.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Main Course, Side Dish
Cuisine American
- VEGGIE SKEWERS
- 8 oz box of mushrooms cleaned
- 1 lb baby potatoes
- 1 lb brussel sprots halved
- 1 zucchini sliced
- red onion sliced thick
- 1-2 tbsp olive oil
- salt and pepper to taste
- MUSTARD SAUCE
- 1/3 cup whole grain mustard
- 1/4 cup apple cider vinegar
- 1/4 cup olive oil
- 2 cloves garlic grated
- pinch of salt
Boil a pot of water in a medium saucepan. Meanwhile, heat a grill pan.
Parboil the baby potatoes for 10 minutes. about 8-9 minutes into boiling the potatoes, add in the brussel sprouts and boil for another 2 min. Drain and cool for 5 minutes.
Thread the potatoes, brussel sprouts, mushrooms, onions, and zucchini.
Drizzle the veggies with a little olive oil, salt, and pepper.
Grill for 5 minutes per side.
Meanwhile, in a small bowl, whisk together the mustard sauce ingredients.
Drizzle the veggies withbthe mustard sauce and enjoy.
Keyword Grilled Veggies, Mustard Sauce, SUmmer Dishes