Vegetable Kabobs (Or is it Kebab?)
Recipe type: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 6
Vegetables arranged on a skewer, brushed with olive oil, and seasoned make a great vegan dinner idea when dinner is being prepared on the grill. You can use any vegetables that you like for these Kebabs. Our recipe below is just and idea from which you can depart to create your perfect kebab. Cook's Notes: If you don't want to spend all of the time placing the vegetables on skewers, you can place the vegetables in serving sized foil pouches, and divide the seasoning and oil among six separate pouches. Seal the foil pouches and grill for 5 minutes per side. Take care when opening the foil pouches as they will be full of steam. The total cost of this recipe is $9.25 or about $1.55 per kabob.
  • 1 green bell pepper, cored, seeded, and cut into 1½ to 2 inch squares ($0.50)
  • 1 yellow bell pepper, cored, seeded, and cut into 1½ to 2 inch squares ($0.98)
  • 1 red bell pepper, cored, seeded, and cut into 1½ to 2 inch squares ($0.98)
  • 2 carrots, cut into ¼ inch slices ($0.40)
  • 3 medium zucchini sliced into ½ inch thick slices ($0.99)
  • 8 ounces of cremini mushrooms, cut in half or quarters, depending on the size of the mushroom. ($2.00)
  • a pint of cherry tomatoes ($1.00)
  • 1 large red onion, cut into quarters and each quarter cut in half lengthwise ($0.60)
  • ⅓ cup olive oil (or as needed) ($0.75)
  • 2 tablespoons of Montreal Steak Seasoning, or to taste ($1.05)
  • 6 bamboo skewers that have been soaked in water for at least one hour (This keeps them from bursting into flames while things cook.) (I'm not counting these in the cost)
  1. Alternate vegetables on the skewer.
  2. When putting them on the skewers, I recommend that you use one piece of carrot, zucchini, bell pepper, or mushroom.
  3. Leave cherry tomatoes whole and skewer them from blossom end to stem end.
  4. When adding the onion, separate the layers of the onion, and place 2 -3 layers on the skewer at a time.
  5. Once you have filled all of your skewers with the vegetables, generously brush them with olive oil, and sprinkle generously with Montreal Steak Seasoning.
  6. Place on the grill, and grill for about 5 minutes per side or until the vegetables are heated through.
  7. If you prefer, you can partially wrap the kabobs in foil beds to help hold in the moisture and prevent the vegetables from falling into the fire.
  8. Serve with rice cooked with vegetable broth.
Recipe by Patty Cake's Pantry at