use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
Click to read more about this recipe
Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.

Grilled Veggie Skewers

Get your barbeques ready! We've got the perfect summer recipe for you! Grilled Veggie Skewers with Violife Mediterranean Style Block and Violife creamy dip!

Has average rating

Total rating count

  • Prep time10 minutes
  • Servings2
vegan bbq recipes
recipe image Grilled Veggie Skewers
  • 1 pack Violife Mediterranean Style
  • 1 yellow pepper
  • 1 courgette
  • 140 g cherry tomatoes
  • ½ a bunch of fresh mint
  • ½ tbsp dried red chilli
  • 1 lemon
  • olive oil
  • Flatbreads or pittas, to serve
  • 1 Violife Creamy Original
  • 1 cucumber, grated
  • 1 handful mint, chopped
  • olive oil
  • Salt and Pepper, to taste
  1. Place 6 wooden skewers into a tray of cold water to soak.
  2. On a chopping board, cut the Violife Mediterranean Style Block into 2cm cubes, then add to a large mixing bowl.
  3. Carefully cut the pepper into 2cm pieces and add to the bowl.
  4. Cut the courgettes into half-moon slices and finely chop the mint leaves. Add to the bowl.
  5. Add lemon zest, chilli and olive oil. Season with pepper, then mix well to coat.
  6. Preheat the grill to high.
  7. Thread and divide the vegetable pieces between the skewers.
  8. Place onto the bbq and cook under the grill for 10-12 minutes.
  9. For the dip, add salt to the grated cucumber and squeeze until all liquids are gone in a sieve. Place in a bowl with other ingredients and mix.
  10. Serve the veggie skewers with the dip on the side and some flatbreads or pittas.