Grilled Rainbow Veggie Pops with Cheesy Dip

How to Make Grilled Rainbow Veggie Pops with Cheesy Dip

1. 1

   Step 1: Soak skewers and prep vegetables

   Active 10 min · Passive 20 min

   If using wooden skewers, place them in cold water to soak for at least 20 minutes to reduce flare-ups while grilling. While skewers soak, wash vegetables: cut corn from the cob into 1–1½-inch rounds (if ears are large, cut into thick medallions), slice zucchini into 1/2-inch rounds, halve or quarter peppers into bite-size pieces and leave cherry tomatoes whole. Toss all cut vegetables with 1 tbsp olive oil and a light sprinkle of the salt & pepper so they’re ready to thread.

   For this step

   • 2 earsSweet corn on the cob
   • 2 mediumZucchini (medium)
   • 16 countCherry tomatoes
   • 2 countSweet bell peppers (assorted colors)
   • 1 tsp (total)Salt & black pepper (combined)
   
2. 2

   Step 2: Assemble the rainbow pops (safe skewering tips)

   Active 10 min

   Thread vegetables onto skewers in a colorful pattern—corn round, tomato, zucchini, pepper—to make 8 small pops (about 2 pops per serving). Keep pieces uniform in size so they grill evenly, don’t overcrowd the skewer (leave a little space to let heat circulate), and anchor slippery items (like tomatoes) between firmer pieces to prevent slipping. Use metal skewers if you have them; if using wooden skewers, remove from water, pat dry before threading so they don’t splinter.
   
3. 3

   Step 3: Make the mild honey-butter glaze

   Active 5 min

   In a small microwave-safe bowl or on the stove, melt the unsalted butter and whisk in the honey and the remaining 1 tbsp olive oil until smooth and slightly thin. Taste and adjust: add a pinch of salt from the salt & pepper if desired — the glaze should be mildly sweet and buttery so it’s kid-friendly. Reserve a tablespoon of glaze for serving and keep the rest warm for brushing while grilling.

   For this step

   • 2 tbspHoney
   • 2 tbspUnsalted butter
   
4. 4

   Step 4: Whip up the cheesy yogurt dip

   Active 5 min · Passive 10 min

   Combine the plain Greek yogurt and the mild shredded cheddar in a bowl and stir until mostly smooth; if you like a thinner dip, stir in 1–2 teaspoons of water or milk. Chill the dip in the fridge for about 10 minutes so flavors meld (this passive time can overlap with the final prep and preheating). For very picky kids, taste and add a tiny pinch of salt from the salt & pepper only if needed.

   For this step

   • 1 cupPlain Greek yogurt
   • 1 cup (packed)Mild shredded cheddar
   
5. 5

   Step 5: Preheat grill and cook the pops

   Active 12 min

   Preheat the grill to medium heat (about 375–400°F / 190–200°C). Clean and oil the grates lightly, then place the veggie pops on the grill; cook 10–12 minutes, turning every 3 minutes and brushing with the honey-butter glaze to build a gentle shine and light char—watch closely so tomatoes don’t burst. Remove when veggies are tender-crisp and slightly browned.
6. 6

   Step 6: Serve, make-ahead notes, and dipping swaps

   Active 3 min

   Serve the pops warm with the cheesy yogurt dip on the side (reserve 1 tbsp glaze to drizzle if you like). Make-ahead: you can cut and store the veggies in airtight containers up to 24 hours and refrigerate the dip and glaze separately; assemble skewers just before grilling for best texture. Picky-eater swaps: replace peppers with steamed carrot coins or extra zucchini; swap corn rounds for pineapple for a sweet twist. Dipping variations: try plain Greek yogurt + ranch seasoning, hummus, or a mild BBQ-mayo blend for different kid-approved options.
   

1. If using wooden skewers, place them in cold water to soak for at least 20 minutes to reduce flare-ups while grilling. While skewers soak, wash vegetables: cut corn from the cob into 1–1½-inch rounds (if ears are large, cut into thick medallions), slice zucchini into 1/2-inch rounds, halve or quarter peppers into bite-size pieces and leave cherry tomatoes whole. Toss all cut vegetables with 1 tbsp olive oil and a light sprinkle of the salt & pepper so they’re ready to thread.
2. Thread vegetables onto skewers in a colorful pattern—corn round, tomato, zucchini, pepper—to make 8 small pops (about 2 pops per serving). Keep pieces uniform in size so they grill evenly, don’t overcrowd the skewer (leave a little space to let heat circulate), and anchor slippery items (like tomatoes) between firmer pieces to prevent slipping. Use metal skewers if you have them; if using wooden skewers, remove from water, pat dry before threading so they don’t splinter.
3. In a small microwave-safe bowl or on the stove, melt the unsalted butter and whisk in the honey and the remaining 1 tbsp olive oil until smooth and slightly thin. Taste and adjust: add a pinch of salt from the salt & pepper if desired — the glaze should be mildly sweet and buttery so it’s kid-friendly. Reserve a tablespoon of glaze for serving and keep the rest warm for brushing while grilling.
4. Combine the plain Greek yogurt and the mild shredded cheddar in a bowl and stir until mostly smooth; if you like a thinner dip, stir in 1–2 teaspoons of water or milk. Chill the dip in the fridge for about 10 minutes so flavors meld (this passive time can overlap with the final prep and preheating). For very picky kids, taste and add a tiny pinch of salt from the salt & pepper only if needed.
5. Preheat the grill to medium heat (about 375–400°F / 190–200°C). Clean and oil the grates lightly, then place the veggie pops on the grill; cook 10–12 minutes, turning every 3 minutes and brushing with the honey-butter glaze to build a gentle shine and light char—watch closely so tomatoes don’t burst. Remove when veggies are tender-crisp and slightly browned.
6. Serve the pops warm with the cheesy yogurt dip on the side (reserve 1 tbsp glaze to drizzle if you like). Make-ahead: you can cut and store the veggies in airtight containers up to 24 hours and refrigerate the dip and glaze separately; assemble skewers just before grilling for best texture. Picky-eater swaps: replace peppers with steamed carrot coins or extra zucchini; swap corn rounds for pineapple for a sweet twist. Dipping variations: try plain Greek yogurt + ranch seasoning, hummus, or a mild BBQ-mayo blend for different kid-approved options.