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Rainbow Veggie Kebabs

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Everything vegan tastes best when it is grilled. Grilling helps to retain all the nutrition value of food and makes it heart-healthy. These eye-pleasing veggie kebabs are loaded with health and flavours. Without saying anything further Let’s Get Grilling!

Rainbow Veggie Kebabs

Yields10 Servings
Prep Time20 minsCook Time10 minsTotal Time30 mins

 1 tsp ground cumin
 ½ tsp ground coriander
 ½ tsp smoked paprika
 6 tbsp extra-virgin olive oil
 2 lbs small green and yellow summer squash, cut into 1" chunks
 1 pt grape tomatoes
 12 oz small broccoli florets
 8 oz cremini or button mushrooms, halved if large
 1 lime

1

Heat grill to medium. In a small bowl, combine cumin, coriander, paprika,
and 1 teaspoon salt; set aside.

2

In a large bowl, toss squash and tomatoes with 2 tablespoons oil.

3

In another bowl, toss broccoli with 1 tablespoon oil.

4

In the third bowl, toss mushrooms with 1 tablespoon oil.

5

Thread vegetables onto skewers. (If using bamboo skewers, soak them 30
minutes first.)

6

Grill broccoli and mushrooms 6 to 10 minutes, turning over once. Grill
squash and tomatoes 6 to 8 minutes, turning over once.

7

Transfer skewers to a large platter or cutting board and squeeze lime juice
all over vegetables.

8

Drizzle with remaining 2 tablespoons oil, then sprinkle all over with half of
the spice mixture. Cover platter tightly with foil; let stand, covered, at least
5 minutes before serving.

9

Sprinkle with additional spice mixture, if desired.

OPTIONAL METHOD:
10

Don't want to grill? Roast the veggies instead: Toss
with all of the oil and spices on large, rimmed baking sheets, then pop in
the oven at 425 degrees F for 15 to 20 minutes. Squeeze lime over veggies
before serving.

Nutrition Facts

Serving Size 1

Servings 10


Amount Per Serving
Calories 110
% Daily Value *
Total Fat 9g14%
Saturated Fat 1g5%
Sodium 210mg9%
Total Carbohydrate 8g3%
Dietary Fiber 3g12%
Protein 3g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 1 tsp ground cumin
 ½ tsp ground coriander
 ½ tsp smoked paprika
 6 tbsp extra-virgin olive oil
 2 lbs small green and yellow summer squash, cut into 1" chunks
 1 pt grape tomatoes
 12 oz small broccoli florets
 8 oz cremini or button mushrooms, halved if large
 1 lime

Directions

1

Heat grill to medium. In a small bowl, combine cumin, coriander, paprika,
and 1 teaspoon salt; set aside.

2

In a large bowl, toss squash and tomatoes with 2 tablespoons oil.

3

In another bowl, toss broccoli with 1 tablespoon oil.

4

In the third bowl, toss mushrooms with 1 tablespoon oil.

5

Thread vegetables onto skewers. (If using bamboo skewers, soak them 30
minutes first.)

6

Grill broccoli and mushrooms 6 to 10 minutes, turning over once. Grill
squash and tomatoes 6 to 8 minutes, turning over once.

7

Transfer skewers to a large platter or cutting board and squeeze lime juice
all over vegetables.

8

Drizzle with remaining 2 tablespoons oil, then sprinkle all over with half of
the spice mixture. Cover platter tightly with foil; let stand, covered, at least
5 minutes before serving.

9

Sprinkle with additional spice mixture, if desired.

OPTIONAL METHOD:
10

Don't want to grill? Roast the veggies instead: Toss
with all of the oil and spices on large, rimmed baking sheets, then pop in
the oven at 425 degrees F for 15 to 20 minutes. Squeeze lime over veggies
before serving.

Rainbow Veggie Kebabs

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