Vibrant Rainbow Vegetable Kabobs with Creamy Sriracha Tahini Sauce: Your Ultimate Summer Grilling Guide
Discover the joy of grilling colorful, plant-based Rainbow Vegetable Kabobs, perfectly paired with a luscious Creamy Sriracha Tahini Sauce. Ideal for summer gatherings, these skewers can be enjoyed fresh off the grill or grill pan, served over fluffy rice with aromatic fresh herbs for an unforgettable meal!
There’s an undeniable magic in the air as summer descends, and with it, the irresistible allure of grilling season! Lately, my daily neighborhood strolls often end with a rumbling stomach, not just from the exercise but from the incredible aromas wafting from nearby patios. The symphony of upbeat music, lively chatter, and the tantalizing scent of smoky barbecue is enough to make anyone yearn for an invitation.
While I might not always get an invite to those impromptu grill parties, I’m thrilled to extend a special invitation to you – my very own plant-based grilling extravaganza! We’re celebrating with these show-stopping Rainbow Vegetable Kabobs, perfectly complemented by a creamy, spicy Sriracha Tahini Sauce. So, consider this your cordial RSVP: yes or no? Get ready to fire up your grill or grill pan, because this is a summer meal you won’t want to miss!
Why These Rainbow Vegetable Kabobs Stand Out
This recipe offers a refreshing take on traditional kabobs, incorporating a delightful array of vegetables you might not typically consider for skewering. But why limit ourselves? The beauty of these vegetable kabobs lies in their versatility, vibrant colors, and incredible flavor profile. They are designed to be enjoyed by everyone, whether you have access to an outdoor grill or prefer the convenience of a grill pan in your kitchen. No matter your setup, we’re going to achieve those coveted, gorgeous grill marks that signify perfectly cooked, tender vegetables.
Beyond their visual appeal, these kabobs are packed with nutrients, making them a fantastic healthy option for any meal. They’re naturally vegan, gluten-free, and refined-sugar-free, catering to a wide range of dietary preferences without compromising on taste. The combination of varied textures and flavors, from the earthy potatoes to the sweet carrots and crisp broccoli, creates a truly satisfying culinary experience.
Crafting the Irresistible Creamy Sriracha Tahini Sauce
Before we dive into assembling our colorful skewers, I highly recommend preparing the creamy sriracha sauce and any grain you plan to serve alongside. Doing this in advance allows the flavors of the sauce to meld beautifully and ensures a smoother, more relaxed cooking experience. This sauce is incredibly simple yet profoundly flavorful, adding a zesty, spicy, and rich dimension to your grilled vegetables.
The magic trio for this incredible sauce consists of:
- Tahini
- Sriracha
- Filtered water
That’s right, just three simple ingredients come together to create a complex and addictive sauce! My love for tahini runs deep, so finding a way to incorporate its nutty, creamy goodness into this recipe was a must. Tahini, made from ground sesame seeds, not only provides a fantastic base for the sauce but also adds a dose of healthy fats and essential minerals. Its rich texture helps to emulsify the sauce, giving it that perfect creamy consistency.
To prepare the sauce, simply combine all ingredients in a bowl and whisk until you achieve a smooth, uniform consistency. The amount of filtered water can be adjusted to reach your preferred thickness – a little more will make it thinner, perfect for drizzling, while less will keep it thicker for dipping. Feel free to taste and adjust the sriracha to control the spice level; a bit more can add a delightful kick for those who love heat. Once mixed, stash your creamy sriracha tahini sauce in the refrigerator to chill and allow the flavors to deepen while you prepare the main event.
This versatile sauce isn’t just for kabobs; it makes an excellent dressing for salads, a dip for raw vegetables, or a flavorful spread for sandwiches and wraps. Its bright, spicy, and creamy profile makes it a fantastic staple to keep on hand.
Gathering Your Rainbow: The Vegetable Selection
Now, let’s focus on the stars of the show: our vibrant Rainbow Vegetable Kabobs! To ensure the highest quality and freshest taste, I always opt for seasonal produce, and for this recipe, I proudly feature a selection of my favorite summer vegetables from Cal-Organic Farms. Their commitment to high-quality, organic produce means that every bite is as delicious as it is nutritious.
Choosing Cal-Organic Farms produce isn’t just a preference; it’s a commitment to quality. Their organic vegetables are grown without synthetic fertilizers, pesticides, growth hormones, preservatives, or GMOs, a promise backed by the USDA seal on their distinctive purple tags. This ensures that you’re getting pure, wholesome ingredients that truly shine in flavor and appearance.
For these kabobs, we’ll be harnessing a kaleidoscope of colors and textures:
- Cal-Organic red onion
- Cal-Organic gold potatoes
- Cal-Organic easter egg radish
- Cal-Organic rainbow bunch carrots
- Cal-Organic cauliflower
- Cal-Organic broccoli
- Avocado oil
- Fresh lemon
- Himalayan sea salt
- Black pepper
This array of vegetables not only creates a visually stunning kabob but also ensures a diverse range of nutrients. Red onions add a pungent sweetness, potatoes offer a satisfying starchiness, radishes bring a peppery crunch, carrots provide natural sweetness and vibrant color, while cauliflower and broccoli contribute essential fiber and a mild, earthy flavor.
When preparing your vegetables, it’s crucial to chop them into similar-sized pieces. This might be a bit tricky with such a variety of shapes and densities, but try to eyeball it! Uniform pieces ensure that all the vegetables cook evenly on the grill, preventing some from becoming overcooked while others remain raw.
The Secret to Perfectly Tender Skewers: Pre-Baking Your Veggies
If you’re wondering how we manage to skewer firmer vegetables like carrots, potatoes, and cauliflower without them snapping or remaining undercooked, I’m here to reveal the secret: pre-baking! This crucial step softens the vegetables just enough to allow them to slide effortlessly onto your skewers and ensures they cook evenly and become perfectly tender on the grill, rather than tough or raw.
To begin, preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper. The key to successful pre-baking is to group your vegetables by their approximate cooking times. This method prevents softer vegetables from turning to mush while harder ones finish cooking.
On the first baking sheet, arrange the cubed potatoes, halved radishes, and diced carrots. These denser vegetables require a longer cooking time. Transfer this sheet to the oven to bake for approximately 30 minutes. Meanwhile, prepare your second baking sheet with the cauliflower florets, broccoli florets, and red onion chunks. These vegetables cook more quickly.
After the first pan has been baking for about 10 minutes (leaving it with roughly 20 minutes remaining), add the second baking sheet to the oven. This staggered approach ensures that all your vegetables will be perfectly fork-tender around the same time, ready for the next step. Keep a close eye on them during the last 5-10 minutes to prevent any burning or overcooking, as oven temperatures can vary.
Marinating and Assembling Your Colorful Creation
Once the vegetables are just fork-tender, but definitely not mushy, remove them from the oven. Allow them to cool off for about 15 minutes, or until they are comfortable enough to handle. This cooling period prevents them from continuing to cook and makes them easier to work with.
Transfer the slightly cooled, pre-baked vegetables to a large mixing bowl. Add the avocado oil, fresh lemon juice, Himalayan sea salt, and freshly ground black pepper. Gently toss everything together, ensuring all the roasted vegetables are thoroughly coated. This simple yet effective marinade provides a burst of fresh flavor that will perfectly complement the smoky char from the grill.
While I’ve kept this marinade intentionally simple to let the natural flavors of the vegetables shine, feel free to customize it! You can add your favorite herbs like dried oregano or thyme, a pinch of garlic powder, or a dash of smoked paprika for an extra layer of flavor. The goal here is a quick flavor infusion before they hit the heat.
Now, for the magic of assembly! Grab your skewers – I prefer bamboo for their rustic charm, but metal skewers work just as well if you have them. If you’re using bamboo skewers and an outdoor grill, remember to soak them in water for at least 10-15 minutes prior to assembly. This crucial step prevents them from burning on the open flame, ensuring your kabobs stay intact.
Carefully thread the marinated vegetables onto the skewers in an alternating fashion, creating a beautiful rainbow effect. Experiment with different color combinations and textures. The pre-baking step makes this process incredibly easy, as the vegetables are pliable enough to slide on without resistance. Continue assembling until all your delicious vegetables are used up, creating a platter of vibrant, ready-to-grill masterpieces.
Grilling to Perfection: Achieving That Golden Char
With your kabobs assembled and ready, it’s time to bring on the heat! Heat your outdoor grill or grill pan over medium-high heat. Allow it to get nice and hot before placing the skewers. A well-heated surface is essential for achieving those beautiful, golden-brown char marks and preventing sticking.
Once your grill or pan is warm, carefully place the vegetable skewers on the cooking surface. Cook them for approximately 10 minutes, rotating the kabobs frequently – every 2-3 minutes – to ensure all sides are evenly browned and tender. Those charred marks aren’t just for aesthetics; they add an incredible smoky depth of flavor that defines a perfectly grilled dish!
You might find that your kabobs look a little dry during grilling. If so, don’t hesitate to brush them with a little extra avocado oil. However, I often find that the initial marinade provides enough moisture and flavor, so additional oil isn’t always necessary. The goal is to heat them through, tenderize them further, and develop those amazing grill marks, bringing out the best in each vegetable.
Serving Suggestions and Storage Tips
Your Rainbow Vegetable Kabobs are done when they’re heated throughout and boast those enticing char-marks. The aroma alone will be enough to get your taste buds tingling!
These versatile kabobs can be served in a myriad of ways. Enjoy them simply on their own as a light meal or a vibrant appetizer. For a more substantial dish, plate them over a bed of fluffy rice, quinoa, or your grain of choice. I personally adore mine served with red rice, which has become a new favorite for its nutty flavor and beautiful color. If you’re looking for a grain-free option, they are equally delicious on a fresh bed of mixed greens.
The crowning glory of this dish is, of course, the creamy sriracha tahini sauce. Serve it generously on the side for dipping, allowing everyone to add as much spicy, creamy goodness as they desire. For an extra flourish, drizzle some sauce directly over the kabobs on the platter and garnish with fresh cilantro and a sprinkle of sesame seeds. A squeeze of fresh lemon juice just before serving will add a bright, zesty finish that truly elevates the flavors.
These Rainbow Vegetable Kabobs with Creamy Sriracha Sauce are more than just a recipe; they’re a fun, plant-based culinary adventure perfect for summer. One of their best features is how easily customizable they are – feel free to swap in any of your favorite seasonal vegetables or whatever you have on hand. Grab your beloved Cal-Organic Farms selections and create your own unique mix-and-match kabobs!
They make for an impressive presentation when laid out on a beautiful platter, especially when accompanied by grains or greens. Alternatively, serve them solo with a generous bowl of the sriracha tahini sauce for dipping at a party or casual gathering. They’re fantastic for a fun weekend meal, and the leftovers are equally delightful. Simply de-skewer the vegetables and store them in an airtight container in the refrigerator for up to one week. They can be enjoyed chilled or gently reheated for a delicious and convenient lunch throughout the week. The sriracha tahini sauce also stores well in the refrigerator for up to one week, making meal prep a breeze!
Enjoy every vibrant, flavorful bite!
If you try these incredible Rainbow Vegetable Kabobs with Creamy Sriracha Sauce, I would absolutely love to hear from you! Please leave a comment below, along with a rating and review, so I can continue to create more delicious recipes based on your feedback. Your insights are invaluable!
Don’t forget to give me a shout-out on Instagram and use the hashtag #floraandvino to share your beautiful creations with me. I love seeing your culinary adventures!
For more inspiration and to save this recipe for later, head over to my Pinterest page, where you’ll find this and many other delicious ideas. If you’re a fan of kabobs, be sure to check out my Vegetable Kabobs with Spicy Lime Yogurt for another savory option, or my Frozen Fruit Kabobs for a sweet and refreshing treat.
Craving more plant-based goodness? Visit my homepage and subscribe to my newsletter to get the latest recipes and updates delivered straight to your inbox. Let’s keep cooking and enjoying wholesome, flavorful food together!
XO Lauren
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Rainbow Vegetable Kabobs with Creamy Sriracha Sauce
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Author: Flora & Vino
Total Time: 1 hour 10 minutes
Yield: 3-4 servings
Diet: Vegan
Description
Rainbow Vegetable Kabobs with Creamy Sriracha Sauce made on the grill or grill pan. Enjoy them over rice with fresh herbs for a fresh summer meal!
Ingredients
Rainbow Vegetable Kabobs
- 1 Cal-Organic red onion, sliced into large chunks
- 5–7 Cal-Organic gold potatoes, cubed
- 1 bunch Cal-Organic easter egg radish, trimmed and halved
- 1 bunch Cal-Organic rainbow bunch carrots, peeled and diced
- 1 small head Cal-Organic cauliflower, broken into florets
- 1 small head of Cal-Organic broccoli, broken into florets
- 2 TBSP avocado oil
- 1 lemon, squeezed
- Himalayan sea salt, to taste
- black pepper, to taste
Creamy Sriracha Sauce
- ¼ cup tahini
- 1–2 TBSP sriracha
- ¼ cup filtered water
For serving
- Cal-Organic cilantro
- Sesame seeds
Instructions
- Make the creamy sriracha sauce in advance by adding all ingredients to a bowl and whisking until it’s smooth and creamy. Add more filtered water as needed to reach your desired consistency. Refrigerate until it’s ready for use.
- Line two baking sheets with parchment paper and preheat the oven to 400°F. Add the cubed potatoes, radishes, and carrots to the first sheet and transfer them to the oven to bake for ~30 minutes. Add the cauliflower, broccoli, and red onion to the second prepared baking sheet and transfer them to the oven when the first pan has ~20 minutes left on the time.
- Remove the vegetables from the oven when they’re just fork tender but not mushy, watching closely in the last ~5-10 minutes to ensure they don’t burn.
- Allow the vegetables to cool slightly for 15 minutes, or until they’re cool enough to work with.
- Transfer them to a large bowl and add in the avocado oil, lemon juice, salt, and pepper. Mix everything to coat the roasted veggies.
- Assemble the vegetables on bamboo skewers* in an alternating fashion until all of the vegetables are used up.
- Heat a grill or grill pan. Once the pan or grill is warm, add the vegetable skewers and cook them for 10 minutes, rotating the kabobs every 2-3 minutes to ensure all sides are browned.
- To serve, plate the kabobs alone or served over rice, quinoa, or your grain of choice with the cream sriracha sauce for dipping. Garnish the kabobs plate with fresh cilantro and sesame seeds and enjoy!
- Store any leftover kabobs in an airtight container in the refrigerator for up to one week and reheat before serving,
Notes
If using a grill, be sure to soak the bamboo skewers in water for ~10-15 minutes before using to ensure they don’t burn!
- Prep Time: 30 mins
- Cook Time: 40 mins
- Category: Dinner, Entree
- Method: Oven-Bake, Stovetop
- Cuisine: Vegan, Gluten-Free, Refined-Sugar-Free
This post is brought to you by Cal-Organic Farms, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!