It’s time to chill and grill! For a quick and easy dinner, grill something up Vegetable kabobs. Three different marinade recipes and two different dipping sauces are included! So, give this fried kebab recipe a try!
No doubt, I love grilling! However, since becoming plant-based, I have a new appreciation for grilled vegetables, especially grilled kabobs. As summer approaches, a variety of plant-based grill-friendly recipes are readily available. I love grilling more than any cooking because it gets me outside and the creativity of creating great grilled vegan food. This barbecue kabobs recipe is a quick and easy dinner!
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Vegetable Kebab Ingredients
Whenever I make vegetable or fruit kabobs, I choose the ones that are fresh, available, and match the sauces I plan to serve. So, each time is unique, which makes vegetable kebabs the best!
- Mushrooms: I chose cremini mushrooms for this kebab recipe.
- White Onion: White onions are strong in flavor; However, when roasted, they become charred, sweet and smoky.
- Red Chilli Bell: Roasted red bell peppers are smoky and sweet, and delicious!
- Boiled Potatoes: I used red baby potatoes, but they need to be boiled before adding to the kabob sticks because they take longer to cook than other vegetables on the grill.
- Cherry tomatoes: When grilled, cherry tomatoes are sweet from raw and smoky.
- Zucchini: Zucchini is plentiful and very cheap this time of year. And it’s growing out of my garden.
Substitute vegetable kebab ingredients
- Try adding pineapple to vegetables for a sweet taste.
- Red onion is an excellent alternative to white onion.
- Portobello mushrooms taste like a great alternative to cremini mushrooms.
- Summer squash is similar to zucchini in flavor and texture.
- Any bell pepper like green, orange or yellow tastes the same as red bell pepper.
How to Grill Vegetable Kabobs
Although I prefer to cook directly on the grill, many people prefer grill mats. Which I cooked successfully. However, I love the grill marks and the flavor of the roasted vegetables. For that reason, I always choose the direct approach.
- Preheat the grill to medium-low, about 400 degrees.
- Place the vegetable kebabs on the hot grill.
- Cook for 15 minutes, turning every five minutes, and brushing with remaining marinade, if using.
Marinade or dipping sauce suggestions
First, not all marinades and dipping sauces are created equal! Since I don’t cook with oil, I make a variety of oil-free marinades and dipping sauces for healthy cooking. Then, of course, I have my favorite.
Lemongrass Marinade/Dipping Sauce Ingredients
Another favorite marinade of mine is my Grilled Maple Stone Ground Mustard Tofu.
Maple and mustard marinade/dipping sauce ingredients
- Maple syrup
- Grainy stone-ground mustard
- garlic
- Rosemary, Kima
- Thyme, minced
- Sea salt
- Smoked paprika
- Ground pepper
- the water
Still, another favorite vegetable marinade of mine is my teriyaki tofu.
Teriyaki Marinade/Dipping Sauce Ingredients
- Tamari or soy sauce
- the water
- pineapple
- garlic
- Ginger, minced
- Rice vinegar
- Arrowroot powder (or corn starch)
- sesame seeds
Sometimes, however, I don’t marinate my kebabs 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 ask my family, their first favorite is Yum Yum Sauce!
Yum Yum Sauce/Dipping Sauce Ingredients
- Substitute white beans or silken tofu for cashews with cashew vegan mayo (or vegan mayo of choice) or for a nut-free option.
- Tomato paste
- garlic powder
- Onion powder
- Smoked paprika
- Maple syrup
- Sriracha
- Soy sauce or Tamari
- the water
- Sea salt
- Bell pepper
However, my cashew basil dip is a new favorite for grilled vegetable kebabs.
Basil Marinade/Dipping Sauce Ingredients
Recipe FAQs
Any firm vegetable is suitable for vegetable kebabs. If a vegetable can be stuck through a wooden stick, it is excellent for vegetable kebabs.
The decision is yours. If marinating, I recommend marinating for a minimum of 20 minutes or overnight for best flavor. Or, skip marinating and serve the sauce on the side.
You can cut and prepare the vegetables the day before and even marinate them. However, since the sticks need to be soaked in water, assemble the kabobs on the sticks just before grilling.
advice
- When using wooden sticks, always soak them in water for an hour or more before adding the vegetables. This will prevent the vegetables from sticking to the wood and the sticks from catching fire on the grill.
- If marinating vegetables, marinate them separately before adding them to the skewers.
- For roasted vegetables without marinade, serve sauce on the side for individual preference.
- Choose vegetables of similar size to ensure even cooking.
- For example, potatoes must be boiled to cook evenly with other vegetables.
- To combat different sized vegetables, cook the vegetables on separate skewers based on their size.
- Heat the grill to medium-low and make sure the grill is hot before adding the kabobs to the grill.
- Cut vegetables/fruits to the same size for even cooking.
Summer is a wonderful time for this vegetable kebab recipe! So, whether it’s a weeknight or weekend barbecue, you’ll love these veggie kabobs.
Other great vegan recipes you’ll love
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📖 Recipe
Grilled Vegetable Kabobs
It’s time to chill and grill! For a quick and easy dinner, grill up some vegetable kabobs. Includes three different marinade recipes, as well as two different dipping sauces!
material
Lemongrass marinade/sauce
Maple Mustard Marinade/Sauce
instructions
Vegetable preparation
If you are using wooden barbecue skewers, soak them in water for at least an hour after cooking to prevent the vegetables from sticking.
Parbo baby potatoes for 15 minutes; Boil for 15 minutes, place the potatoes in a colander and run cold water over the potatoes to stop cooking.
Cut the red bell pepper, onion, and zucchini into the same size as the mushrooms, tomatoes, and potatoes.
Choose a marinade and marinate the vegetables at least an hour before grilling.
Grilling Instructions
Heat the grill to medium-low
Remove the sticks from the water, thread the vegetables onto the sticks and rotate the vegetables until all are used.
Save extra marinade to baste vegetables while grilling.
Place the vegetable kebabs on the hot grill
Cook for 15 minutes, turning every five minutes, and basting with the remaining marinade.
Serve on skewers or remove vegetables from skewers and serve plated.
Comment
- When using wooden sticks, always soak them in water for an hour or more before adding the vegetables. This will prevent the vegetables from sticking to the wood and the sticks from catching fire on the grill.
- If marinating vegetables, marinate them separately before adding them to the skewers.
- For roasted vegetables without marinade, serve sauce on the side for individual preference.
- Choose vegetables of similar size to ensure even cooking.
- For example, potatoes must be boiled to cook evenly with other vegetables.
- To combat different sized vegetables, cook the vegetables on separate skewers based on their size.
- Heat the grill to medium-low and make sure the grill is hot before adding the kabobs to the grill.
- Cut vegetables/fruits to the same size for even cooking.
nutrition
Calories: 922kcalSugars: 89gProtein: 13gFat: 1gPolyunsaturated Fats: 1gTrans fats: 0.003gSodium: 303mgPotassium: 1426mgFiber: 10gSugar: 48gVitamin A: 2889IUVitamin C: 118mgCalcium: 200mgIron: 6mg
Oh! My name is Kathy, I am a retired high school English teacher and vegan enthusiast and blogger. My entire blog is completely plant-based vegan. I truly believe that what we eat and how we live determines our health and the preservation of our planet! 🙂
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