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!
Heat grill to medium. In a small bowl, combine cumin, coriander, paprika,
and 1 teaspoon salt; set aside.
In a large bowl, toss squash and tomatoes with 2 tablespoons oil.
In another bowl, toss broccoli with 1 tablespoon oil.
In the third bowl, toss mushrooms with 1 tablespoon oil.
Thread vegetables onto skewers. (If using bamboo skewers, soak them 30
minutes first.)
Grill broccoli and mushrooms 6 to 10 minutes, turning over once. Grill
squash and tomatoes 6 to 8 minutes, turning over once.
Transfer skewers to a large platter or cutting board and squeeze lime juice
all over vegetables.
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.
Sprinkle with additional spice mixture, if desired.
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.
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
Directions
Heat grill to medium. In a small bowl, combine cumin, coriander, paprika,
and 1 teaspoon salt; set aside.
In a large bowl, toss squash and tomatoes with 2 tablespoons oil.
In another bowl, toss broccoli with 1 tablespoon oil.
In the third bowl, toss mushrooms with 1 tablespoon oil.
Thread vegetables onto skewers. (If using bamboo skewers, soak them 30
minutes first.)
Grill broccoli and mushrooms 6 to 10 minutes, turning over once. Grill
squash and tomatoes 6 to 8 minutes, turning over once.
Transfer skewers to a large platter or cutting board and squeeze lime juice
all over vegetables.
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.
Sprinkle with additional spice mixture, if desired.
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.
She is a true vegan concept lover by heart. Over 5 years of experience she is a professional foodie and nutrition decoder. Her every writing is researched based and she strictly sticks to scientific facts and figures. Along with vegan food she is here to explain and change lifestyle into a true vegan! Her honest and to the point writing will make you carry away in her vegan world!
