Grilled Veggies
Recipe type: Vegetable Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
These vegetables are simple to make and are loaded with the flavors of summer. The recipe is incredibly versatile and can be made to be the perfect compliment to any grilled meat entree.
  • 1 medium zucchini, cut into 1½ inch slices
  • 1 medium yellow squash, cut into 1½ inch cubes or slices
  • 8 ounce package of button mushrooms
  • 2 sweet potatoes, peeled and cut into 1½ - 2 inch cubes
  • 16 ounce package of large cherry tomatoes
  • 1 large onion, cut into eighths
  • 2- 4 tablespoons of coconut oil
  • 1 - 2 tablespoons of Cajun Spice Blend
  1. If you are using wooden skewers, soak them in water for 30 minutes while you
  2. Melt Coconut oil and pour over all vegetables except tomatoes.
  3. Arrange all vegetables on skewers, running the skewer across the diameter of the zucchini and yellow squash coins, alternate wedges of onion with squash on one skewer, and insert skewers up through the stems of the mushrooms, and from stem end to blossom end of the tomatoes.
  4. Sprinkle the vegetables with Cajun Spice Blend on both sides.
  5. I prefer to cook the sweet potatoes in a grill top wok rather than putting them onto skewers.
  6. Place sweet potatoes onto a low grill.
  7. Allow to cook for 5 minutes.
  8. Toss the sweet potatoes, flipping them over then add the zucchini, squash, and mixed squash/zucchini and onions skewers to the grill.
  9. Allow to grill for 5 minutes, then toss the potatoes again and turn over the zucchini and squash skewers.
  10. Place mushrooms and tomatoes onto the grill.
  11. Allow to grill for 3 minutes.
  12. Toss sweet potatoes again, and turn over the mushrooms and tomatoes.
  13. Allow to grill for 3 more minutes.
  14. Remove all vegetables from grill, checking to ensure that the potatoes are done.
  15. Carefully remove from skewers and serve with your favorite grilled meat.
Recipe by Patty Cake's Pantry at