Grilled Vegetable Skewers with Cheddar Cheese Dip

Serves: 8
Meal Type: Dinner
Product Type: Natural Creamy Salted Butter

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Grilled Vegetable Skewers with Cheddar Cheese Dip

Grilled Vegetable Skewers with Cheddar Cheese Dip




  • 8 skewers (if wooden, soak in water for 2 hours to prevent burning)
  • 2 red peppers, roughly chopped
  • 8 chestnut mushrooms, sliced in half
  • 2 red onions, roughly diced
  • 1 1/2 medium zucchinis, thick slices
  • Rosemary sprigs, to brush and garnish


  • 1/3 cup Truly Grass Fed Salted Butter, melted
  • 2 garlic cloves, finely chopped
  • 2 tsp rosemary, chopped
  • 2 tsp thyme, chopped
  • 1/2 tsp salt
  • Juice of 2 lemons
  • Zest of 1 lemon


  • 1/2 cup Truly Grass Fed Salted Butter
  • 1/2 cup Truly Grass Fed Sharp Cheddar Cheese
  • 1/3 cup all-purpose flour
  • 1 3/4 cup milk
  • 1/2 tsp Dijon mustard
  • A pinch of nutmeg
  • Salt, as needed
  • Pepper, as needed
  • Paprika, to garnish


  1. Prepare the skewers by threading each skewer with chopped vegetables. Set aside.
  2. Begin preparing the dip by heating butter in a saucepan. Add flour and mix well. Cook for 2 minutes while stirring. Add Dijon mustard, nutmeg, and season with salt and pepper.
  3. Pour in milk while whisking to form a thin sauce. Cook for 2-3 minutes while stirring.
  4. Add cheese and stir until melted. Set aside and keep warm.
  5. Light a grill and bring to medium heat.
  6. Combine all glaze ingredients in a tray and heat on grill until butter is melted. Mix well.
  7. Brush glaze onto skewers with a brush or bunch of rosemary springs. Place skewers on grill to cook, turning occasionally.
  8. Transfer cooked skewers to a platter and garnish with rosemary sprigs.
  9. Transfer cheese dip to a bowl and garnish with a sprinkle of paprika.

Serve skewers with warm cheddar cheese dip.


  • Serving Size: Makes 8 skewers