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Ingredients
- 4 small purple potatoes
- 1/4 purple onion (cut into chunks)
- 4 eggplant (cubed)
- 1 small zucchini (thinly sliced)
- 1/2 sweet potato (cut into chunks)
- 1 ear corn (cut into 1″ pieces)
- 4 pineapple (cubed)
- 1/2 yellow squash (thinly sliced)
- 4 mini red peppers
- 4 mini tomatoes
- 1/4 cup liquid coconut oil
- 3 tbsp raw honey
- 3 tbsp apple cider vinegar
- 2 cloves garlic
- 1/2 tsp chipotle chili powder
- 1 tsp sea salt
Ingredients
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Instructions
- Cook purple potatoes and sweet potato in a microwave or oven just until tender (about 4-6 minutes in a microwave, or 20 minutes in an oven preheated to 350 degrees F). Cool and slice into bite-sized chunks.
- Thread veggies onto wooden skewers in this order: purple potatoes, purple onions, eggplant, zucchini, sweet potato, corn, pineapple, red peppers, and tomatoes.
- Place skewers on a parchment-lined baking sheet.
- In a small bowl, whisk together coconut oil, honey, apple cider vinegar, garlic, chipotle powder, and salt. Drizzle over the skewers and allow skewers to marinate for 1 hour (or up to overnight).
- When ready, place skewers on a hot grill and cook until golden brown and piping hot.
Recipe Notes
To keep your skewers from burning when grilled, soak in a large pan of water overnight.
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