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Herb Butter Veggie Skewers + Quinoa

Active Time: 30 minutes
Total Time: 30 minutes
  • Vegetarian
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Big Kids Plate
Toddler Plate

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Why we love it:

We didn’t specify the vegetables to go in the medley because this is a simple use-it-up method for vegetables. Use what you have or buy and eat what you like! The herb butter is an easy thing to have on hand to flavor bread, grains, pastas, and seafood - consider doubling the recipe.


  • 3 Tablespoons Unsalted Butter (softened)
  • 1 Lemon (zest and juice)
  • 12 bunch Fresh Parsley
  • Rosemary (fresh, 2 sprigs)
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Dried Oregano
  • 2 teaspoons Kosher Salt (divided)
  • 1 teaspoon Black Pepper (freshly ground, divided)
  • 1 Zucchini
  • 1 Bell Pepper (Orange, Yellow or Red) (boneless, skinless)
  • 1 Portobello Mushroom
  • 1 head Cauliflower
  • 2 teaspoons Extra Virgin Olive Oil (divided)
  • 1 cup Quinoa
  • 2 cups Water

Cooking Instructions


    If you have time to let the butter come to room temperature, do that. Otherwise, microwave it in short bursts so that it becomes soft but doesn't melt.

    In a small bowl, stir together the lemon zest and juice, ½ bunch chopped fresh parsley, 2 sprigs chopped fresh rosemary, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1 teaspoon kosher salt, and ½ teaspoon black pepper.

  • 2. VEGGIES

    Slice the veggies into 1.5” - 2” chunks and place in a bowl. Pour the olive oil over the veggies and sprinkle in 1 Tablespoon of the herb/lemon/salt mixture. Thread onto wooden or metal skewers.

    With a fork, mash the butter into the remaining herb/lemon/salt mixture until it's all incorporated. Set aside.

  • 3. QUINOA

    Meanwhile, combine the quinoa, water, and teaspoon of salt in a pot and bring to a boil. Stir and reduce to a simmer. Let it steam for about 17 minutes, stirring occasionally to fluff. When the water has evaporated and the quinoa has opened up, turn off the heat and cover the pot. Let sit for 5 minutes then fluff with a fork. You can season it with butter or oil, but the herb butter will also drip onto it for this dish.

  • 4. COOKING

    Heat an outdoor grill or stovetop grill pan and cook the skewers, turning every 3 - 5 minutes, until the vegetables are cooked through and golden brown on all sides - probably about 15 - 18 minutes total. As soon as they’re done, turn off the heat and generously dollop the herb butter across the skewers and let it melt in.

  • 5. SERVING

    Plate a scoop of quinoa and top with skewers. From the cooking pan, scrape any extra melted herb button over the top.

Check out our new features!


    slice 2” chunks of a dense fish, like salmon or cod, or shrimp and use it on skewers!
    you can make this with olive oil or coconut oil, it won’t hold together but you can spoon it over top
  • LEMON :
    use cider or balsamic vinegar
    serve your favorite grain, something plain like rice or lentils will taste great with the herb butter sauce

Kid Friendly Version

Big Kids Plate
Toddler Plate

How to Tweak This Recipe for Kids:

  • This is a great line up to deconstruct. Make separate sections of the things they do like and offer little bits of the bits that are more challenging. If you have to remove some skewers or veggies before the chopped green herbs touch, do that
  • If you can get them to taste it, quinoa is often a big win with kids! It’s mild and reminiscent of rice. Try all white or try rainbow/tri-colored to see which is a better fit for them. You can also mix cooked rice or orzo and quinoa to make it more familiar

For Toddlers

  • Slice veggies in bite size pieces
  • Quinoa should be a good fit. Serve with hummus or yogurt, maybe mashed avocado

For Choosy Eaters

  • Make little skewers for them and serve a dip they like - hummus, pesto, ketchup, BBQ, etc.
  • Offer a skewer with new veggie bites to try and alter the medley so there’s something they do like as an entry point
  • If not vegetarian, add chicken or pork cubes to their skewers, or add fish or shrimp
  • Add an accepted grain to the quinoa or cook noodles separately and offer quinoa as a new thing to try. If you start with even ONE grain, it seems silly but could be a win!

Prep Ahead & Use It Up

  1. Make the herb butter. Refrigerate for months! You could even double or triple the recipe and have it ready as a go to sauce
  2. Thread veggies on skewers up to 2 days ahead and wrap well
  3. Cook the quinoa ahead and warm to serve
  4. Leftovers are great all tossed together over a big plate of greens and drizzled with balsamic
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