Vegetable Kabobs

Vegetable Kabobs (Or is it Kebab?)

Vegetable kabobs are something that I’ve made before, but it wasn’t something I ever really considered as an entrée prior to beginning our 30 days of vegan.  I’ve made veggie kabobs before, but usually as an accompaniment to a meat entree.   As the month progressed, and we had some warmer days, I longed to make dinner on the grill.  The only problem was that I wasn’t  quite sure where to begin.  One obvious choice was to just grill a bunch of vegetables, but I wasn’t sure that Sue Chef,  Bus Boy, and Food Critic would be on board unless there were also potatoes and corn.  Then, I remembered that my children love all foods on sticks, so I decided to make some vegetable kabobs.

Vegetable Kabobs

What will you need to prepare this recipe?

From the Pantry:

  • olive oil
  • Montreal Steak Seasoning
  • bamboo skewers (soak in water for at least 30 minutes)

From the Root Cellar:

  • red onion

From the Refrigerator:

  • carrot
  • red bell pepper
  • yellow bell pepper
  • green bell pepper
  • zucchini
  • cremini mushrooms
  • cherry tomatoes

 

 

One of my absolutely favorite vegan things to make on the grill is kabobs.  I know that it’s very time consuming, but the options of vegetables, seasonings, and sauces are practically limitless.  There’s no recipe for mixed vegetable kabobs on the site, so I’m taking this opportunity to add one now.  All you need to do is alternate vegetables on bamboo skewers that have been soaked in water.  Cut vegetables with longer cooking times into smaller pieces, and leave the vegetables with faster cooking times in larger chunks.  Once they’re threaded onto the skewers, simply brush them with olive oil, or your favorite sauce, and sprinkle with your favorite seasoning.  Did you know that Montreal Steak Seasoning is vegan?  Vegetable KabobsOnce they’re coated in oil and seasoned, place them onto the grill for about 5 minutes per side or until the vegetables are cooked to your liking.  If you’re feeling too lazy to grill, you can just brush the veggie kabobs with salad dressing and eat them raw.  I may, or may not, know a family that actually did this one night during the summer when it was over 100 degrees, and humid, and no one wanted to stand over the grill.

vegetable kabobs
image via pixabay

If you’re concerned about the vegetables slipping off of the skewer into the fire, you can use foil to help support them during the cooking process like in the photo above.

As to the question about whether it’s kabob or kebab.  I have been informed by a friend from the Middle East that kabob is an American mutation of the word which should be spelled and pronounced kebab.  I grew up calling them kabobs, and she grew up calling them kebabs.  If anyone has official information they can share with us to resolve this friendly dispute, please share that information in the comment section.    In the meantime, we are both sticking to our opinion that the other person is w-r-o-n-g.

These grilled, seasoned kabobs  (or are they kebabs?) are delicious served with a side of basmati rice that has been cooked in vegetable stock.  It’s a perfect vegan meal.  (I know there should be a picture of the cooked kabobs plated over rice, but someone forgot to take pictures .  What can I say?  Hungry children clamoring for dinner make me forget things.   This is real life, and I’m not perfect.)

Give our recipe for Vegetable Kebabs a try and let us know what you think by leaving a comment below.

Thanks for visiting Patty Cake’s Pantry.

Vegetable Kabobs (Or is it Kebab?)
Author: 
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.
Ingredients
  • 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)
Instructions
  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.

Grilled Vegetable KabobsNutrition information is for one Kabob prepared according to the recipe above and containing exactly 1/6th of the vegetables, oil, and seasoning.

Nutrition Facts
Amount Per Serving
Calories 174
% Daily Value
Total Fat 11.7g
15%
Saturated Fat 1.7g
8%
Trans Fat 0.0g
Cholesterol 0mg
0%
Sodium 589mg
26%
Total Carbohydrates 15.8g
6%
Dietary Fiber 3.7g
13%
Sugars 7.3g
Protein 3.8g
Vitamin D 0%
Potassium 14%
Calcium 4%
Iron 6%

Disclaimer:  Nutritional information is calculated using online tools such as those available at cronometer.com or verywellfit.com.  We make every attempt to ensure that this information is calculated correctly, but this information should be considered estimates.   Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe.  In addition, different online calculators provide different results depending on their own nutrition-fact sources, databases and the algorithms used.   You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.  Under no circumstances will PattyCakesPantry.com be responsible for any loss or damage resulting for your reliance on nutritional information provided. 

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.