Summer and grilling are the perfect combo, and since this summer we are going “meat free” I am coming up with some great options for grilling out and still sticking to the vegan diet!
I threw these BBQ veggie kabobs together the other night and they were a huge hit! Now you can make these non-vegan (but just as tasty) by dicing chicken or steak and skewering the pieces with the veggies.
But if you want to try a delicious and just as satisfying meat-free summer hit then this is the perfect recipe!
Makes 10 Kabobs
*You’ll also need skewers – wooden or metal*
1 Package Button Mushrooms
4 Bell Peppers (any color your prefer!)
1 Large Onion
3 Roma Tomatoes
Stubbs Original BBQ Sauce (or your favorite vegan sauce – available at Whole Foods or local grocery)
Salt, Pepper, & Garlic Salt to taste
1. Core the bell peppers and cut into 2-inch pieces for skewering.
2. Slice zucchini into round pieces for skewering.
3. Slice onion into 1 – 2 inch pieces for skewering.
4. Slice tomatoes into 2 – 3 inch pieces for skewering.
5. Skewer all veggies onto 10 skewers. Make sure to alternate veggies for flavor and presentation
6. Lay skewers down on platter or cookie sheet with aluminum foil so they are evenly spread out. Season all sides with salt, pepper and garlic salt (and any additional spices you might like!) Once evenly coated in spices, pour 1/2 bottle of BBQ sauce onto kabobs, coating one side evenly. Then flip kabobs and coat the other side with remainder of sauce. (Use a basting brush to baste kabobs while they grill with sauce that remains on the platter.)
7. Lay down foil on the grill to avoid food transfer and veggies falling into the grate. They tend to get soft as they grill, especially the tomatoes. Preheat grill and get it ready for cooking.
8. Lay out kabobs on grill and let cook for 12-15 minutes or until tender and have a nice char. Baste kabobs with BBQ sauce as they cook, if desired.
9. Serve and ENJOY your delicious kabobs!
I served my kabobs with baked potatoes dripping with Earth Balance butter substitute and lots of salt and pepper and a tall glass of fresh lemonade. It was a delicious and filling summer meal! Other side options you can pair the kabobs with are seasoned brown rice, baked sweet potatoes, couscous, or grilled corn on the cob. Another trick is to leave 2 or 3 kabobs plain (no BBQ sauce) and then store them for lunch/dinner later in the week with spaghetti or rice
Hope you enjoy this recipe as much as I did!