Grilled Veggie Kebabs Recipe
🔪Prep Time: 20 minutes
👩🍳Cook Time: 30 minutes
¼ cup olive oil
3 tablespoons lemon juice
2 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon dried parsley
½ teaspoon smoked paprika
10 medium cremini mushrooms (or button mushrooms), stemmed
10 cherry tomatoes
One 14- to 15-ounce can artichoke hearts, rinsed and drained
1 zucchini, sliced into ½-inch half circles
1 yellow squash, sliced into ½-inch half circles
1 red bell pepper, chopped into 1-inch squares
1 orange bell pepper, chopped into 1-inch squares
10 long wooden skewers
1Combine the olive oil, lemon juice, garlic, basil, parsley, and paprika in a large shallow bowl or baking dish.
2Add the mushrooms, tomatoes, artichoke hearts, zucchini, squash, and bell peppers and toss to coat with the marinade.
3Marinate for about 15 minutes, tossing the veggies every few minutes or so. Soak the skewers in water while the veggies marinate.
4Thread the veggies onto the skewers, making sure to get equal amounts of each veggie on each skewer.
5Heat the grill to medium-high or heat a grill pan on the stove over medium-high heat.
6Cook the kebabs, brushing leftover marinade over them a couple of times, for 4 to 5 minutes per side, until tender and slightly charred. Serve immediately.
7Roasted Veggie Kebabs: Arrange the kebabs on a baking sheet lined with parchment paper or a silicone baking mat and roast them in a 450°F oven for 20 minutes, flipping once halfway through.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.