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Mini Maple Veggie Potato Skewer Ladder Recipe
Ash Tyrrell

Mini Maple Veggie Potato Skewer Ladder Recipe

I recently made these Mini Maple Veggie Potato Skewer Ladders for a backyard gathering, and they quickly became the star of the meal. The combination of tender potatoes, colorful vegetables, and a lightly sweet maple-lemon glaze creates an incredible balance of flavors. What I love most is how beautiful these skewers look once grilled, making them perfect for parties and family dinners
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Total Time 32 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 24 baby potatoes – Mini Yukon Gold or red potatoes work best because they hold their shape well after parboiling.
  • 12 mushrooms – Button or cremini mushrooms add an earthy flavor and grill beautifully.
  • 24 cherry tomatoes – Their natural sweetness intensifies when grilled.
  • 1 whole pineapple cubed – Adds juicy sweetness and pairs perfectly with the maple glaze.
  • 2 bell peppers chopped – Use a mix of red, orange, yellow, or green for vibrant color.
  • 1 medium red onion cut into chunks – Becomes sweeter and more flavorful on the grill.
  • 1 medium zucchini sliced into thick rounds – Adds tenderness and mild flavor.
  • 1 medium yellow squash sliced – Provides extra color and texture.
  • 2 tablespoons avocado oil – A high smoke-point oil that works well for grilling.
  • ½ cup lemon juice – Brightens the vegetables and balances the sweetness.
  • 2 teaspoons maple syrup – Adds a subtle sweetness and helps create caramelization.
  • 1 tablespoon all-purpose herb seasoning – Italian seasoning or Herbes de Provence works wonderfully.
  • Salt and black pepper to taste – Enhances all the natural flavors.

Method
 

  1. Wash the baby potatoes thoroughly without removing the skins. Place them in a pot of water and bring to a boil. Simmer until just fork-tender, then drain and allow them to cool slightly before skewering.
  2. While the potatoes cook, wash and cut the remaining vegetables into similar-sized pieces. Keeping the pieces uniform helps everything cook evenly on the grill. Trim mushroom stems if desired and remove seeds from the bell peppers.
  3. If using bamboo skewers, soak them in water for at least 15 minutes. This simple step helps prevent the skewers from burning while grilling. Metal skewers can be used without soaking.
  4. In a bowl, whisk together avocado oil, lemon juice, maple syrup, herb seasoning, salt, and pepper. Stir until everything is well combined. The sauce should have a balanced sweet and tangy flavor.
  5. Thread potatoes, mushrooms, tomatoes, peppers, onions, zucchini, squash, and pineapple onto the skewers. Alternate colors and ingredients for an attractive presentation. Arrange them tightly enough to stay secure but not overcrowded.
  6. Place the assembled skewers on a tray and generously brush them with the maple mixture. Make sure all sides receive some of the glaze. Reserve extra sauce for basting during grilling.
  7. Preheat the grill to medium-low heat, around 400°F. Place the skewers directly on the grill grates and cook for about 3 minutes before turning. Continue rotating and brushing with sauce until the vegetables are tender and lightly charred.
  8. Remove the skewers from the grill once everything is cooked through. Let them rest for a couple of minutes before serving. Enjoy them warm as a main dish or side.

Notes

  • I always parboil the potatoes just until tender because overcooked potatoes can break apart on the skewers.
  • I like using red and orange bell peppers because they become sweeter when grilled.
  • I brush the skewers several times during cooking to build layers of flavor.
  • I make sure the grill grates are clean before cooking to prevent sticking.
  • I arrange vegetables by alternating colors to create a more appealing presentation.
  • I keep pineapple pieces slightly larger so they stay juicy while grilling.