Grilled veggie kabobs {vegan, BBQ}

The most delicious grilled veggie kabobs are charred on the BBQ or grill. They're marinated in delicious olive oil, rosemary, and balsamic garlic dressing, which gives them so much flavor! An incredible BBQ recipe that looks colorful and full of taste!

A tasty recipe for the barbecue or grill. And after preparing and grilling them there was nothing left. So I needed to take another try and take the pictures before putting them on the plates. And it worked! So now my incredibly delicious grilled veggie kabobs.

The recipe is loosely based on a recipe I found in the AH barbecue cookbook {Dutch cookbook}.

Incredibly delicious grilled veggie kabobs, full of flavor. Easy to prepare and beautiful to the eye!

Delicious vegan skewers

I often serve these veggie kabobs as a side dish with a piece of meat on the bbq. That way you have fewer dishes (in comparison with cooking vegetables on the stove). And as a side win, you get that wonderful grilled flavor.

By marinating before grilling, the vegetables become even tastier. Because you use oil in the marinade, the veggies won't burn.

I took some vegetables that I had in my pantry and pricked them onto the skewer. This time I used a lot of different vegetables, but a kebab alternating pepper with zucchini or eggplant with tomatoes can also be very delicious. 

That way you create a new vegetable treat every day and you won't eat the same twice.

• Rosemary - Rosemary has got a lemony pine flavor. It's delicious to combine with veggies. But you can substitute it with thyme or dill. Two delicious seasonings give the dish a slightly different taste. For more spice, add ½ teaspoon of chili flakes to the marinade.

• Balsamic vinegar - a vinegar with a touch of sweetness. Because I didn't want to add color in my marinate, I used white balsamic vinegar, but you certainly can use the red variet. For an even more intense flavor use balsamic cream.

• Veggies - I choose these veggies because they'll all will give a great flavor to these kabobs. But they're definitely not the only vegetables you can use. You can substitute one or more veggies with red onion, baby potatoes, or small pieces of corn on the cob or replace 1 or 2 vegetables with this. If you use potatoes, use the pre-cooked ones or boil them yourself for 10 minutes in boiling water until they are al dente.

Step 1 - Prepare a dressing

1. Put olive oil, finely chopped rosemary, white balsamic vinegar and squeezed garlic in a bowl.
2. Mix everything well.

Step 2 - Prepare and marinate the veggies

1. Prepare the veggies. Slice the bell pepper in strips. Shave zucchini slices with a vegetable peeler and cut the eggplant in ½ inch (1 cm) slices. Clean the mushrooms.
2. Put the veggies and the bayleaves into a bowl. Add the dressing and mix it all. Let it marinate for at least one hour.

Step 3 - Prepare the veggie kabobs

1. Take a skewer and start by adding a mushroom. Then a piece of pepper, a slice of zucchini, and sun-dried tomato. Add the eggplant.
2. Prick a cherry tomato, a bay leaf, and another cherry tomato to the skewer.
3. Go further in the opposite direction: first a slice of eggplant, a sun-dried tomato, a slice of zucchini, and red pepper. End with a mushroom.
4. Repeat for all your skewers.

Step 4 - Turn on the grill

Turn on the grill and heat it until it's very hot. Put the kebabs on the grill and bake for about ten minutes until done.

Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!

📖 Recipe

Grilled veggie kabobs {vegan, BBQ}

Author: Andréa

Prep Time 15 mins

Cook Time 10 mins

Marinate 1 hr

Total Time 1 hr 25 mins

Other

5 of 16 votes

For 4 persons

Use the buttons to adjust the number of people.

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The most delicious grilled veggie kabobs are charred on the BBQ or grill. They're marinated in delicious olive oil, rosemary, and balsamic garlic dressing, which gives them so much flavor! An incredible BBQ recipe that looks colorful and full of taste!

Equipment

• Chef's knife

Ingredients 

1x2x3x

Veggie kabobs

• 3 bell peppers red, yellow and green
•  
  1 zucchini
• 1 eggplant
•  
  8 sun-dried tomatoes
• 8 cherry tomatoes
• 4 bay leaves fresh if you have
•  
  8 mushrooms

Marinade

• 4 tablespoons olive oil extra vierge
•  
  1 tablespoon rosemary chopped
• 2 tablespoons balsamic vinegar white
• 2 cloves garlic grated

US CustomaryMetric

Instructions

Preparation

• Clean all the vegetables and make sure you've got everything at hand.
• Remove the seeds and stem and chop the bell pepper in chunks (8 pieces), about 1 inch (2 cm) length.
• With a cheese slicer, slice 8 strips of zucchini. Keep them in water until use.
• Cut the eggplant into 8 ½ inches (1 cm) thick slices.
• Dry clean 8 mushrooms with a pastry brush or crumpled paper towel.
• Mix for the marinade the oil, vinegar, rosemary, and garlic in a bowl.

Marinade

• Put all the vegetables for at least one hour in the marinade. Make sure you cover each piece of vegetable with oil.

Grilling

• Put the veggies on the stick. It looks great when you use opposite vegetables on each side of the skewer. In the middle, you can put the bay leaf and the cherry tomatoes.
• Put the veggie kabobs on the grill until they are done.

Notes

1. Protein  - These vegetable kabobs don't have a lot of protein. You can add some meat like chicken or pork loin cubes. But if you want to keep it vegetarian/vegan use tofu cubes on the skewer. You need to do some preparations before you can use the tofu. First, pat the tofu dry and then fry them in the pan for two minutes on both sides. Then prick them on the skewer.

2. Substitute

Rosemary - You can substitute the rosemary with thyme or dill.

Balsamic vinegar - You can replace this with a plain vinegar or, for even a more intense flavor, balsamic cream.

Veggies - I choose these veggies because they'll all will give a great flavor to these kabobs. But they're definitely not the only vegetables you can use. You can substitute one or more veggies with red onion, baby potatoes, or small pieces of corn on the cob or replace 1 or 2 vegetables with this. If you use potatoes, use the pre-cooked ones or boil them yourself for 10 minutes in boiling water until they are al dente.

3. What not to use on the kabobs?

And what should you not use on your vegetable skewer:

• • all types of cabbage and broccoli. They simply are not cooked quickly enough.
  • carrots, kohlrabi, and beets. These vegetables do not bake quickly enough either
  • spinach, lettuce, spring onion, and chard. Leaves quickly wither on the BBQ. Not recommended.
  • uncooked potatoes. The potato is not done fast enough. Of course, you can choose to pre-cook them for 10 minutes, but they usually fall apart very quickly (except for the baby potatoes).

4. Size matters - Make sure the zucchini, eggplant, and mushrooms are not too big. They cook a little less quickly than, for example, cherry tomatoes, sun-dried tomatoes and bell peppers. So slice them in small pieces.

If you have a larder needle, you can prick the vegetables on the forehand. This makes it easier to slide them onto the skewer.

5. Brush again - Keep the marinade and brush the veggies halfway through the grill time with the remaining oil for an even more intense taste.

6. No BBQ - If you don't want to BBQ, but you do want to make these skewers, grill them in a grill pan. Or you can put them in an oven dish and bake them for 30 minutes at 400 °F (220 °C) in the oven.

7. Storage 

Marinate - Since you are marinating the vegetables and covering them with oil, you can do so the night before. Prick them on the skewers no more than two hours before grilling and keep them covered in the refrigerator until use.

Refrigerate - Eat the kebabs on the day of your BBQ. You can keep them in the refrigerator for the day after, but then there is a chance that they will discolor.

Freezer - You cannot freeze these skewers.

8. Nutritionvalues ​​The total recipe is for four skewers. The nutritional values ​​are calculated per kabob. It probably will be lower in reality though, because you don't use all the dressing in this recipe.

Nutrition

Calories: 225kcal | Carbohydrates: 21g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 28mg | Fiber: 7g | Sugar: 13g | Vitamin A: 3142IU | Vitamin C: 136mg | Iron: 2mg

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