Name: Grilled Vegetable Kabobs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 8 ounces medium sized mushrooms; 1 pint cherry tomatoes; 1 medium sized zucchini, sliced into equal 1/4 inch slices; 1/2 pound baby tri-colored potatoes, parboiled; 1 white onion cut into pieces similar to other vegetables; 1 red bell pepper, cut into similar sizes as other vegetables; 4 wooden BBQ skewers or metal ones; Marinade of choice (see pot for options); Salt and pepper to taste

Without a doubt, I love grilling! Since becoming plant-based, I have a new appreciation for grilled vegetables, especially grilled vegetable kabobs. With summer approaching, the variety of plant-based grill friendly recipes are readily available. In fact, I prefer grilling over any type of cooking, not only because it takes me outside, but also 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.
Potatoes, for instance, must be parboiled in order to cook evenly with other vegetables.
A way to combat different sized vegetables, cook on separate skewers based on 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 PERFECTLY EVERY TIME

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, basting with leftover marinade each time.

MY FAVORITE GRILLED VEGETABLE KABOBS MARINADES

First, all marinades are not created equal! Because I don’t cook with oil of any kind, I create different oil-free marinades for healthy cooking. 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

1/2 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 Thai Kitchen brand)
1 Tablespoon Asian sweet chili sauce ( I like a Taste of Thai brand)
3 cloves garlic, minced
1/2 inch fresh ginger, grated ( I leave the skin on)
2 teaspoons Sriracha
1 teaspoon Thai basil, chopped

Another one of my favorite marinades is for my Grilled Maple Stone Ground Mustard Tofu

MAPLE STONEGROUND MUSTARD MARINADE

1/2 cup pure maple syrup
1/4 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
1/4 cup water

Yet, another one of my favorite vegetable marinades is for my Teriyaki Tofu.

HOMEMADE TERIYAKI MARINADE

1/2 cup Tamari or soy sauce
1/4 cup water
1/2 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

Sometimes, however, I don’t marinade my kabobs or vegetables at al. Instead, I make dipping sauces that my family loves.

My crew loves to dip, so I make healthy dips for dipping. If you asked my family, their first favorite is Yum Yum Sauce!

WHAT’S IN MY VEGAN YUM YUM SAUCE RECIPE?

3/4 cup skinny cashew vegan mayo (or vegan mayo of choice)
1 teaspoon organic tomato paste
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1 teaspoon maple syrup
1/2 teaspoon Sriracha
1 teaspoon soy sauce
1/4 cup water
1 teaspoon of sea salt
1 teaspoon black pepper

A new favorite, however, is my cashew basil dip for grilled vegetable kabobs.

WHAT’S CASHEW BASIL DIPPING SAUCE?

3/4 cup skinny cashew vegan mayo (or vegan mayo of choice)
1/2 cup fresh 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!

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.

4 servings