Grilled Fajita Vegetable Skewers
Hot sizzling Grilled Fajita Vegetable Skewers dripping with zesty fajita butter.
Summer vegetables should be celebrated, don’t you think?
We wait all year long for corn on the cob to be sweet and juicy. Zucchini and peppers are never as crisp and flavorful as they are in the summer months. This is the time to make the most of our veggies and eat them in large quantities.
Grilling one of the best ways to cook vegetables in the summer because you keep the heat outside and your house cool. The char offers a bit of smoky flavor, yet you can capture the veggies in a half-cooked state so you retain the fresh taste and texture.
MY OTHER RECIPESOften I just throw vegetables straight on the grill, expecting to sacrifice a few to the flames. Grilled corn is a favorite, because it tastes amazing and doesn’t fall through the grates.
Yet, it’s fun to mix this up from time to time.
In today’s Grilled Fajita Vegetable Skewers recipe I literally “mixed things up” by cutting my corn cobs into short rounds and stringing them on skewers with fresh garden zucchini, bell peppers, red onions, mushrooms, and even brussels sprouts.
These veggies grill well over a medium-low temperature. This ensures they don’t burn to a crisp, yet that the brussels sprouts get enough grill time. (P.S. It’s ok if the brussels are partially cooked as well.)
Grilled Fajita Vegetable Skewers transform into sheer veggie ecstasy with the addition of zesty “fajita butter” made with melted butter, a little lemon juice, and Old El Paso Fajita Seasoning Mix.
The fajita seasoning elevates the smoky grilled flavor and offers a bit of spice. It’s fabulous on the Grilled Fajita Vegetable Skewers, yet can be used on all sorts of grilled summer veggies and fish!
I like to use metal skewers for this recipe, because it allows you to brush the fajita butter over the skewers while they are on the grill.
However I photographed this recipe using wooden skewers so you could see they work too. Just be sure to buy the thick sturdy wooden skewers, not the flimsy kind. Soak them in water before using. Then brush the fajita butter over the Grilled Fajita Vegetable Skewers once they come off the grill.
Our Grilled Fajita Vegetable Skewers are a marvelous summer side dish to pair with any grilled protein for a quick and tasty meal.
I bet your kids will even love to eat their veggies this way!
Grilled Fajita Vegetable Skewers
Yield: 10-12 skewers
Prep Time:10 minutes
Cook Time:20 minutes
Grilled Fajita Vegetable Skewers – A healthy vegetarian skewer recipe loaded with fresh summer veggies and “fajita butter.” A fabulous side dish for picnics!
Ingredients:
- 5 fresh corn cobs
- 3 average sized zucchini
- 1 large red bell pepper
- 1 large red onion
- 8 ounces small brussels sprouts
- 8 ounces mushrooms
- 1 stick salted butter (1/2 cup)
- 1 packet Old El Paso Fajita Seasoning Mix
- 2 tablespoons fresh lemon juice
- 12 thick wooden skewers or metal skewers
Directions:
- If using wooden skewers, soak them in water at least 30 minutes before cooking. Preheat the grill to medium-low heat, around 325 degrees F.
- Shuck the corn and cut into 1 1/2 rounds. Cut the zucchini into 1 inch rounds. Cut the bell pepper and onions into 1 1/2 inch square pieces, and discard pepper seeds. Trim the brussels sprouts. Work the vegetables onto the skewers in a random pattern.
- Melt the butter and whisk with the Old El Paso Fajita Seasoning Mix and lemon juice.
- If using metal skewers: Grill for 15 minutes, dry. Then brush with the fajita butter and grill another 5 minutes. Rotate the skewers every 3-5 minutes. Brush the remaining fajita butter over the skewers once off the grill.
- If using wooden skewers: Grill the skewers dry for 20 minutes, rotating them every 3-5 minutes. Then remove the skewers from the heat and brush thoroughly with fajita butter. Serve warm!
Nutrition Information
Yield: 10-12 skewers, Serving Size: 1 skewer
- Amount Per Serving:
- Calories: 136 Calories
- Total Fat: 8.3g
- Saturated Fat: 5g
- Cholesterol: 20mg
- Sodium: 76mg
- Carbohydrates: 14.9g
- Fiber: 2.9g
- Sugar: 4.1g
- Protein: 3.4g
Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!
Disclosure: This post is sponsored by Old El Paso. All opinions are my own.
I could eat this every day!
Love eating the colors of the rainbow!
I’m lovin all the veggies here!
These veggies are so pretty and colorful!
Such a great idea for the grill!
Pingback: Make Vegetables Your Friend - Let's Lose 100 Pounds
Pingback: Stick to Goodness with Kabob Recipes | Cheddar’s Scratch Kitchen
Pingback: Grilled Fruit and Vegetable Recipes | Gluesticks
Pingback: 20 Recipes for the Best BBQ You'll Ever Have
Pingback: 10 Great Grilling Recipes | The Café Sucre Farine
Pingback: Picnic recipes - Perfect a family picnic or get together
Pingback: 16 สูตรทำผักย่าง แคลอรีต่ำได้สุขภาพไม่กล้าเขี่ยทิ้ง – Good story in life (เรื่องดีๆ)
Pingback: 21 Savory Skewer Recipes | Quick And Easy Homemade Recipes
Pingback: 15 recipes you need to try to spice up your next summer barbecue
These were a major hit at two large events recently! Cutting the corn into chunks, however, was really hard, and I would love tips on how to do this better! I ended up in urgent care with stitches as my knife slipped :-( The effort was worth it in the end because of how much everyone love these and how pretty they are – – but some tips on how to safely get the corn would be super – appreciate it!
Oh my goodness Theresa! I’m so sorry. :(
I’m glad you liked the recipe, but hate that you hurt yourself! My best tip for cutting the corn would be to just make sure your knife is very sharp. Then give them a good hard whack – Making sure your other hand is well out of the way.
I made these for a birthday party for my vegetarian sons. I marinated firm tofu 1″ squares for around 20 minutes while I cut veggies. Very tasty. They were a huge hit with other guests as well since the person BBQing decided to put them out for other guests. Fortunately one son couldn’t come and I snagged three of them in time before they were all gone.
I used Trader Joes taco seasoning and added a little extra lemon (because I love lemon). Use the size of the corn and squash to give the kabob an even cooking distance. We didn’t use brussel sprouts (because I hate them), but I am sure they would have be great.
Super simple. Super delicious.
Pingback: Grilled Kabob Recipes and Skewers to Try! - landeelu.com
Pingback: Grilled Shish Kabob Recipes and Skewers to Try! - landeelu.com
Pingback: Sriracha Honey Roasted Broccoli | barefeetinthekitchen.com
Please what is fajita butter? Is there a substitute? Thank tou
Hi Wendy,
You make the fajita butter at home for this dish. Just read over the recipe and it will make sense. :)
Pingback: Labor Day Weekend Bites - bits + bites
Pingback: Grilled Asparagus with Parmesan – Kalyn's Kitchen
Pingback: 150 Cheap and Easy Vegetarian Recipes - Prudent Penny Pincher
Pingback: Grilled Asparagus with Parmesan - Kalyn's Kitchen
Pingback: 27 Grilled Veggie Recipes That Prove BBQs Aren't Just About Burgers
Pingback: 27 Grilled Veggie Recipes That Prove BBQs Aren't Just About BurgersHealthcare Administrator
Pingback: 27 Grilled Veggie Recipes That Prove BBQs Aren't Just About Burgers - CEO TRUCKER
Is it 136 calories for one skewer?
Hi Talia, yes! :)
Pingback: Garlic Cilantro Chimichurri Sauce - WonkyWonderful
Pingback: 200 Best 4th of July Recipes - Prudent Penny Pincher
Pingback: 100 Best BBQ Side Dishes - Prudent Penny Pincher
Pingback: Your Grill Has Been Waiting For These 35 Best Barbecue Recipes – Top10DIY
Pingback: Healthy BBQ Sides That Will Make You a Cookout Hero
I absolutely love your recipe! I am writing vegetarian recipe round ups on my blog in 2018 (to encourage people to try meatless monday- everyone has to start somewhere) and would love to feature you. You can check out my blog (for beginner environmentalists) at sunshineguerrilla.com. Is it alright if I share this link to your recipe?
Pingback: Weekly Roundup #42 – Prevention Kitchen