• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Vegan Vigilante
  • About
  • Recipes
  • Blog
  • Contact
  • Work With Me
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • About
  • Recipes
  • Blog
  • Contact
  • Work With Me
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • YouTube
  • ×

    Home » Recipes » Barbecue and Picnic

    Grilled Chilean Vegetable Kabobs with Basil Chimichurri Sauce

    Published: Jul 4, 2016 · Modified: May 19, 2022 by Deborah · This post may contain affiliate links

    Jump to Recipe Print Recipe
    A platter of vegetable skewers cooked on the barbecue with sauce

    Yum, is all I can say about my Grilled Chilean Vegetable Kabobs with Basil Chimichurri Sauce. This recipe is adapted from a non-vegan recipe found on Feasting at Home. When I saw a picture of their recipe on a food sharing sight, I thought it would be a perfect recipe to transform into a vegan dish. I’m so glad I did. 

    I started these vegetable kabobs late in the morning because I wanted to marinate the vegetables in the Chilean lime sauce for several hours. When adding vegetables to a skewer, the prep is so easy. I just cut the  bell pepper and onion in large chunks and de-stemmed the mushrooms. As for the cherry tomatoes, they could be thrown on the skewers whole so they just needed to be washed. I also added beets because, well I just love beets. Once I finished marinating the veggies, it only took a few minutes to get them ready for the grill.  Grill time for me was about 20 minutes, but this could vary depending upon the heat of your barbecue.

    A close up of a plate of veggie skewers with basil chimichurri sauce

    To enhance the flavor of any barbecue, I always use mesquite wood chunks without any lighter fluid. Somehow the thought of lighter fluid evaporating up into my food grosses me out so I always just use paper and a lighter. On windy days, this can sometimes be a challenge, and it’s frequently windy here in the California desert so I always have to plan accordingly. Thankfully today, the air is still and calm and there’s not a hint of wind anywhere.

    Grilled vegetable kabobs are so fun to make. You can use just about any vegetable you want and you’ll always get good results. I chose these vegetables because of the lovely color combination but if you’re not concerned with color, the possibilities are endless.

    I hope you enjoy these Grilled Chilean Vegetable Kabobs with Basil Chimichurri Sauce as much as we did. See you in the kitchen!

    A plate of vegetable skewers fresh off the barbecue
    Vegetable Kabobs

    Grilled Chilean Vegetable Kabobs with Basil Chimichurri Sauce

    A delicious vegetable shish kebob with a flavorful chimichurri sauce that’ll knock your socks off.
    5 from 1 vote
    Print Pin Rate
    Course: Main Dish
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 37 minutes
    Servings: 6 kabobs
    Author: Deborah

    Ingredients

    For the Chilean Marinade

    • ¼ cup olive oil extra virgin
    • ¼ cup lime juice
    • 2 large cloves garlic minced
    • 1 teaspoon cumin
    • 1 teaspoon Cajun seasoning (or make your own with red pepper, thyme, celery seed, paprika and onion powder)
    • 1 tablespoon tamari

    For the Vegetable Kabobs

    • 8 oz baby bella mushrooms de-stemmed
    • 12 cherry tomatoes
    • ½ sweet onion diced into large chunks
    • 1 orange bell pepper diced into large chunks
    • 8.8 oz cooked beets about 5 diced into large chunks (I used Love Beets )

    For the Chimichurri Sauce

    • ¾ cup olive oil extra virgin
    • ⅛ cup red wine vinegar
    • 2 cups fresh basil
    • ½ cup fresh cilantro
    • 4 large cloves garlic
    • 3 teaspoon dried oregano
    • ½ teaspoon red pepper flakes
    • ½ teaspoon sea salt
    • ½ teaspoon black pepper

    Instructions

    • Cut up vegetables. Combine marinade ingredients in medium bowl. Add vegetables to large freezer bag. Pour marinade on top of vegetables in bag. Using your hands, mix vegetables and marinade in bag making sure all vegetables are covered. Allow to site for 2-4 hours so that vegetables absorb the flavor of the marinade.
    • Place vegetables on bamboo skewers. Cook on barbecue over mesquite wood chunks for 20 minutes, depending upon the heat of your barbecue. Remove from heat.
    • Drizzle basil chimichurri sauce over each vegetable kabob. Serve with brown rice and a glass of your favorite red wine.
    Tried this Recipe? Pin it for Later!Mention @VeganVigilanteBlog or tag #VeganVigilanteBlog!
    « Creamy Garlic Thyme Purple Cabbage Slaw
    Easy Vegan Overnight Oats »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome to My Online Vegan Kitchen!

    Deborah Leader

    Hi, I'm Deborah, a registered nurse by profession and the creative voice, home chef and photographer behind Vegan Vigilante. Welcome to my ethical & sustainable online vegan kitchen! Here you'll find delicious vegan and gluten-free recipes that taste delicious and help to improve your health and wellness.

    How to Make Healthy Vegan Mexican Street Corn

    Become a Vegan Vigilante VIP

    Subscribe now and get the latest updates on new recipes, guides, tips and giveaways.

    Thank you for subscribing.

    banner showing where my blog has been featured in

    Today’s Most Popular Posts

    overhead view of mango salsa in a bowl on a cutting board

    Healthy Mango Corn Salsa With Jalapeño (WFPB, GF)

    stack of vegan lemon blueberry muffins with streusel topping on a white plate

    Easy Vegan Blueberry Lemon Muffins (Eggless Blueberry Muffins)

    Easy General Tso’s Tofu Recipe (V,GF)

    vegan garlic naan on a wooden table

    Easy Vegan Naan No Yeast No Yogurt + Video

    cilantro lime rice in a colorful bowl on a gray table

    How to Make Cilantro Lime Rice in a Rice Cooker + Video

    Vegan Vegetable Soup

    No Salt Vegan Vegetable Soup (GF, WFPB)

    It’s Grillin’ Time

    overhead view of grilled corn with parmesan

    Healthy Vegan Mexican Street Corn Grilled in the Husk

    overhead view of mango salsa in a bowl on a cutting board

    Healthy Mango Corn Salsa With Jalapeño (WFPB, GF)

    overhead shot of potato salad recipe

    Best Vegan Potato Salad with Lemon, Dill & Dijon (GF)

    closeup of vegan fruit salad with mint

    Vegan Fruit Salad with Mint & Balsamic Maple Dressing

    four carrot dogs on a slate table with different toppings

    Best Grilled Carrot Dogs 4 Ways

    closeup of Portobello Mushroom Burger with bun halfway off to show trimmings

    Grilled Portobello Mushroom Burger w/ Smoky Chipotle Sauce

    Whole Food Plant Based

    overhead view of mango salsa in a bowl on a cutting board

    Healthy Mango Corn Salsa With Jalapeño (WFPB, GF)

    2 glasses of red drink sitting on a marble table garnished with watermelon wedges

    Easy Watermelon Agua Fresca Recipe with Mint (No Sugar)

    Vegan Parmesan

    4-Ingredient Vegan Parmesan Cheese Recipe

    overhead shot of vegan soup recipe with seeds on a gray table

    Oil-Free Creamy Chickpea Soup (Instant Pot, V, GF)

    spinach and blood orange farro recipe on wooden table

    One-Pot Farro Recipe w/ Spinach & Blood Oranges (V, WFPB)

    plate of popsicles on a bed of ice

    Apricot Chamomile Cream Popsicle Recipe (V, WFPB, GF, RSF)

    Start Your Day

    stack of vegan lemon blueberry muffins with streusel topping on a white plate

    Easy Vegan Blueberry Lemon Muffins (Eggless Blueberry Muffins)

    To Die For Vegan Pumpkin Pancakes with Cardamom Spice

    vegan French toast on a black plate sitting on a white table

    Easy Vegan French Toast Recipe w/ Pecan Crust

    vegan avocado toast with roasted tomatoes and sunflower seeds on a table

    Easy Vegan Avocado Toast

    person using honey wand to drip maple syrup over vegan granola

    Crunchy Vegan Granola You Can Make Gluten-Free

    a bowl of oatmeal topped with sweet potatoes, bananas, pecans and coconut cream

    Sweet Potato Oatmeal w/ Coconut Whipped Cream + Video

    Hi, I'm Skylar! This is a fake profile talking about how I switched to a paleo diet and it helped my eczema and I grew 4". Trust me, I'm an online doctor.

    More about me →

    Popular

    • Healthy Vegan Mexican Street Corn Grilled in the Husk
    • Healthy Mango Corn Salsa With Jalapeño (WFPB, GF)
    • Best Vegan Potato Salad with Lemon, Dill & Dijon (GF)
    • Easy Watermelon Agua Fresca Recipe with Mint (No Sugar)

    You can duplicate your homepage's trending recipes section in the sidebar to reinforce the internal linking.

    We no longer recommend using a search bar, newsletter form or category drop-down menu in the sidebar. See the Modern Sidebar post for details.

    If the block editor is not narrower than usual, simply save the page and refresh it.

    Footer

    ^ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Accessibility Policy

    Newsletter

    • Sign Up Now!

    Contact

    • Contact
    • Work With Me
    • FAQ

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Vegan Vigilante on the Foodie Pro Theme