Without a doubt, I love grilling! However, since becoming plant-based, I have a new appreciation for grilled vegetables, especially grilled vegetable kabobs. With summer approaching, a variety of plant-based grill-friendly recipes are readily available. I prefer grilling over any cooking because it takes me outside and because of the creativity to create fabulous grilled vegan meals. Grilled vegetable kabobs, for instance, are quick and easy.
GRILLING TIPS FOR GRILLED VEGETABLE KABOBS
- When using wooden sticks, always soak them in water for an hour or more before adding vegetables. This will prevent vegetables from sticking to the wood.
- If marinating the vegetables, marinate separately before adding the vegetables to the skewers.
- Choose vegetables of similar size to ensure balanced cooking.
- For instance, potatoes must be parboiled to cook evenly with other vegetables.
- To combat different sized vegetables, cook them on separate skewers based on the sizes of vegetables.
- Preheat the grill to medium-low and make sure the grill is hot before adding kabobs to the grill.
- Cut vegetables/fruits in similar sizes to cook evenly.
WHAT VEGETABLES ARE BEST FOR GRILLED VEGETABLE KABOBS?
- Mushrooms
- Onions
- Red Bell Pepper
- Parboiled Potatoes
- Cherry Tomatoes
- Zucchini
- Yellow Summer Squash
- Squash
- Jalapenos
HOW TO GRILL VEGETABLE KABOBS
Although I prefer to cook directly on the grill, many people like grill mats, which I have also successfully cooked with. However, I love grill marks and the taste of grilled vegetables. For that reason, I always opt for the direct approach.
- Preheat the grill to medium-low
- Place vegetable kabobs on the hot grill
- Cook for 15 minutes, turning every five minutes, and with leftover marinade.
HOW TO MAKE MARINADES FOR GRILLED VEGETABLE KABOBS
First, all marinades are not created equal! Because I don't cook with oil, I make different oil-free marinades for healthy cooking. Then, of course, I have my favorites.
One of my favorite marinades, for instance, is my Lemongrass Tofu Recipe. Lemongrass, for example, is one of my favorite marinades and dressings.
LEMONGRASS MARINADE
- Shallots
- Lemongrass
- Dulse
- Soy sauce or Tamari
- Lime
- Brown sugar or maple syrup
- Thai red curry paste ( I like the Thai Kitchen brand)
- Asian sweet chili sauce ( I like a Taste of Thai brand)
- Garlic
- Ginger
- Sriracha
- Thai basil, chopped
Another one of my favorite marinades is my Grilled Maple Stone Ground Mustard Tofu.
MAPLE STONEGROUND MUSTARD MARINADE
- Maple syrup
- Grainy stone-ground mustard
- Garlic
- Rosemary, minced
- Thyme, minced
- Sea salt
- Smoked paprika
- Ground pepper
- Water
Yet, another one of my favorite vegetable marinades is my Teriyaki Tofu.
HOMEMADE TERIYAKI MARINADE
- Tamari or soy sauce
- Water
- Pineapple
- Garlic
- Ginger, minced
- Rice vinegar
- Arrowroot powder (or corn starch)
- Sesame seeds
Sometimes, however, I don't marinade my kabobs or vegetables. Instead, I make dipping sauces that my family loves.
And, my crew loves to dip, so I make healthy dips for dipping. But, if you asked my family, their first favorite is Yum Yum Sauce!
WHAT'S IN MY VEGAN YUM YUM SAUCE RECIPE?
- Cashew vegan mayo (or vegan mayo of choice)or substitute white beans or silken tofu for cashews for a nut-free option
- Tomato paste
- Garlic powder
- Onion powder
- Smoked paprika
- Maple syrup
- Sriracha
- Soy sauce or Tamari
- Water
- Sea salt
- Black pepper
However, a new favorite is my cashew basil dip for grilled vegetable kabobs.
WHAT'S CASHEW BASIL DIPPING SAUCE?
- Cashew vegan mayo (or vegan mayo of choice) or substitute white beans or silken tofu for cashews for a nut-free option
- Basil
Furthermore, my Chimichurri Sauce is perfect for grilled vegetables as well.
DIPS FOR DIPPING GRILLED VEGETABLE KABOBS AND OTHER VEGETABLES
DO YOU LOVE TO GRILL AND NEED SOME GREAT VEGAN GRILL IDEAS? GRILL IT UP VEGAN STYLE!
- Grilled Portobello Mushroom Burger
- BBQ Tofu
- Cauliflower Steaks
- Vegan Fajitas
- Mexican Street Corn Vegan!
- BBQ Tempeh
- Grilled Caesar Salad
- Grilled Maple Stone Ground Mustard Tofu
- Grilled Asian Sesame Tofu with Vegetable Slaw
- Grilled Vegetable Salad
Regardless of what type of vegetables you choose to grill, or if you use skewers for grilled kabobs, grilled vegetables are the perfect summertime dinner.
Grilled Vegetable Kabobs
Ingredients
Kabobs
- 8 ounces of medium-sized mushrooms
- 1- pint cherry tomatoes
- 1 medium-sized zucchini sliced into equal ¼ inch slices
- ½ pound baby tri-colored potatoes parboiled
- 1 white onion is cut into pieces similar to other vegetables
- 1 red bell pepper cut into similar sizes as other vegetables
Other Ingredients
- 4 wooden BBQ skewers or metal ones
- Salt and pepper to taste
Lemongrass marinade
- ½ cup shallots minced
- 3 Tablespoons chopped lemongrass from the inner white part of 2-3 stalks
- 2 teaspoons Dulse chopped to powder
- 2 Tablespoons soy sauce or Tamari
- 2 limes juiced 1 lime zested
- 2 Tablespoons brown sugar or maple syrup
- 1 Tablespoon Thai red curry paste I like the Thai Kitchen brand
- 1 Tablespoon Asian sweet chili sauce I like a Taste of Thai brand
- 3 cloves garlic minced
- ½ inch fresh ginger grated ( I leave the skin on)
- 2 teaspoons Sriracha
- 1 teaspoon Thai basil chopped
MAPLE STONEGROUND MUSTARD MARINADE
- ½ cup pure maple syrup
- ¼ cup grainy stone-ground mustard
- 2 teaspoons minced garlic
- 1 Tablespoon fresh rosemary minced
- 3 teaspoons fresh thyme minced
- 2 teaspoons sea salt
- 1 teaspoon smoked paprika
- 1 teaspoon fresh ground pepper
- ¼ cup water
HOMEMADE TERIYAKI MARINADE
- ½ cup Tamari or soy sauce
- ¼ cup water
- ½ cup fresh pineapple
- 2 cloves garlic minced
- 1 Tablespoon ginger minced
- 2 Tablespoons rice vinegar
- 1 Tablespoon arrowroot powder or corn starch
- 1 Tablespoon sesame seeds
Yum Yum Sauce
- ¾ cup cashew vegan mayo or vegan mayo of choice or substitute silken tofu or white beans for the cashews for a nut-free option
- 1 teaspoon organic tomato paste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- 1 teaspoon maple syrup
- ½ teaspoon Sriracha
- 1 teaspoon soy sauce
- ¼ cup water
- 1 teaspoon of sea salt
- 1 teaspoon black pepper
Basil Dipping Sauce
- ¾ cup Cashew vegan mayo or vegan mayo of choice substitute white beans or silken tofu for a nut-free option
- ½ cup fresh basil
Instructions
- PREPARATION OF VEGETABLES
- If you are using wooden BBQ skewers, soak in water for at least an hour to prevent vegetables from sticking after cooking.
- Parboil baby potatoes for 15 minutes; boil for 15 minutes, place potatoes in a colander, and run cold water over potatoes to stop cooking.
- Cut red bell peppers, onion, and zucchini in uniform sizes, similar to the size of the mushrooms, tomatoes, and potatoes.
- Choose a marinade and marinate vegetables for at least an hour before grilling.
- GRILLING INSTRUCTIONS FOR VEGETABLE KABOBS
- Preheat the grill to medium-low
- Remove sticks from soaking in water, thread the vegetables on the sticks, and rotate the vegetables until all are used.
- Reserve extra marinade for basting vegetables while grilling.
- Place vegetable kabobs on the hot grill
- Cook for 15 minutes, turning every five minutes, and with leftover marinade.
- Serve on skewers or remove vegetables from the skewers and serve plated.
Nutrition
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
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