Grilled Vegetable Kabobs
It's time for chilling and grilling! For a quick and easy dinner, grill up some vegetable kabobs. Three different marinade recipes included, as well as two different dipping sauces!
Servings: 4 servings
Calories: 922kcal
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.
Notes
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.
Nutrition
Calories: 922kcal | Carbohydrates: 89g | Protein: 13g | Fat: 57g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Sodium: 4803mg | Potassium: 1426mg | Fiber: 10g | Sugar: 48g | Vitamin A: 2889IU | Vitamin C: 118mg | Calcium: 200mg | Iron: 6mg