This recipe for vegan vegetable kebabs for the bbq are simple and delicious. Beforehand you marinate the vegetables for even more flavor.
A tasty recipe for the barbecue or grill. And after preparing and grilling them there was nothing left. All the veggies were gone and unfortunately I wasn't able to take a picture after grilling. But I made the photo of the vegetable kebabs before they went on the bbq, which you can see in this post, and I think it will do, don't you?
The recipe is loosely based on a recipe I found in the AH barbecue cookbook.
Delicious vegan skewers
These skewers I often serve as a side dish with a piece of meat on the bbq. That way you have less dish washing to do (in comparison with cooking vegetables on the stove). And as a side win you get that wonderful grilled flavor to the vegetables. By marinating before grilling, the vegetables even become more 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.
📖 Variations and substitutes
This is a delicious recipe for vegan vegetable kebabs for the bbq. But off course you can vary anyway you like. I'll give you a few variations and substitutes which works for me:
- substitute the rosemary with thyme or dill. Two delicious seasonings that give the dish a slightly different taste. For more spice, add 1/2 teaspoon of chili flakes to the marinade.
- give your kebabs extra flavor 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, grab the pre-cooked ones or boil them yourself for 10 minutes in boiling water until they are al dente.
- for even more flavor, replace the white balsamic vinegar with balsamic cream.
- if you want more protein, you can put 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.
- 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 cook 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).
💭 Top tips
- You can choose metal skewers or wooden / bamboo skewers. In the latter case, it is advisable to soak your skewers in water at least 1 hour before using them. After that they burn less quickly.
- In addition to the fact that metal skewers conduct the heat well, they are also very environmentally friendly, because you can reuse them.
- 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.
- Dry clean mushrooms with a pastry brush or crumpled paper towel. Don't use water to clean because they get soggy and waterlogged.
- If you have a larder needle, you can prick the vegetables on forehand. This makes it easier to slide them onto the skewer.
- Keep the marinade and brush the veggies halfway the grill time with the remaining oil for an even more intense taste.
- 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 degrees Fahrenheit (220 degrees Celsius) in the oven.
A good preparation makes the job a lot easier. And when you're in a hurry this steps can be done in advance.
- Cut the bell pepper into small pieces. Store them with a damp cloth in an airtight sealed bag or container in the refrigerator. Maximum 2 days.
- Thinly slice the zucchini and keep in a bowl with water in the refrigerator. Maximum 1 day in advance.
- Make the marinade and store airtight in a container at room temperature for up to 2 days.
- 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 2 hours before grilling and keep them covered in the refrigerator until use.
- Instead of using 3 different colors of bell peppers, choose 1. The taste is the same, it just looks a little different.
- Use 1 teaspoon of dried rosemary instead of fresh.
- Instead of white balsamic vinegar, use white wine vinegar.
⏲️ What to do with left overs?
Of course it can always happen that you have leftovers or that you don't use all your ingredients. Below are tips on how to use them.
- 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.
- You cannot freeze these skewers.
- Stir fry bell peppers, zucchini and eggplant in a delicious vegetable dish the next day. Orr grill them for 25 minutes at 180 degrees Celsius in an oven dish or on the baking tray. Drizzle with leftover marinade (if you have any leftover) or with olive oil, salt and pepper.
- You can use cherry tomatoes in penne with smoked mackerel and tomato tapenade, a delicious tilapia fillet with tomato salsa or make a snack with cherry tomatoes filled with egg salad.
🥘 Other delicious recipes
- Tzatziki, a delicious homemade sauce which is great with these vegetable kebabs.
- Bulgur salad with tomato, onion, feta and parsley. A delicious salad side dish.
- Bellini cocktail, to serve as a signature drink with your next BBQ.
- Focaccia with tomato, Italian herbs and Parmesan cheese, great to serve as a side dish.
Vegan vegetable kebabs for the bbq
- 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
- 4 tablespoons olive oil extra vierge
- 1 tablespoon rosemary chopped
- 2 tablespoons balsamico vinegar white
- 2 cloves garlic grated
- Clean all the vegetables and make sure you've got everything at hand.
- Remove the seeds and stem and chop the bell pepper in size bite chunks (8 pieces), about 1 inch length.
- With a cheese slicer, slice 8 strips of zucchini. Keep them in water until use.
- Cut the eggplant in 8 ½ inch 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.
- Put all the vegetables at least 1 hour in the marinade. Make sure you cover each piece of vegetable with oil.
- Put the vegies on the stick. It looks great when you use opposite vegetables on each site of the skewer. In the middle you can put the bay leaf and the cherry tomatoes.
- Put the kebabs on the grill until they are done.