Prepare colorful, flavorful veggie kabobs perfect for your next barbecue using this simple marinade.
Author:cookingbymia
Prep Time:20 min
Cook Time:15 min
Total Time:35 min
Yield:4 servings 1x
Category:Side Dish
Method:Grilling
Cuisine:American
Diet:Vegan
Ingredients
Scale
1 red bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
1 zucchini, sliced into 1/2-inch thick rounds
1 yellow squash, sliced into 1/2-inch thick rounds
1 red onion, cut into 1-inch wedges
8 ounces cremini mushrooms, whole
1/4 cup olive oil
3 tablespoons balsamic vinegar
2 tablespoons soy sauce
1 tablespoon Dijon mustard
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon black pepper
1/4 teaspoon salt
Wooden or metal skewers
Instructions
If using wooden skewers, soak them in water for at least 30 minutes before use.
In a small bowl, whisk together the olive oil, balsamic vinegar, soy sauce, Dijon mustard, minced garlic, oregano, pepper, and salt to make the marinade.
Place all the cut vegetables in a large bowl. Pour the marinade over the vegetables and toss gently to coat them evenly. Let the vegetables marinate for 20 to 30 minutes.
Preheat your grill to medium-high heat (about 400°F). Lightly oil the grill grates.
Thread the marinated vegetables onto the skewers, alternating colors and types for a rainbow effect. Pack them closely but not too tightly.
Place the skewers on the preheated grill. Grill for 10 to 15 minutes total, turning every 3 to 4 minutes, until the vegetables are tender-crisp and show nice grill marks.
Remove from the grill and serve immediately as a vegan bbq side dish.
Notes
For best results, use vegetables that cook at similar rates, like those listed.
If you prefer a sweeter flavor, add 1 teaspoon of maple syrup to the marinade.
You can thread cherry tomatoes or chunks of firm tofu onto the skewers for variety.