fbpx
Rainbow Veggie Kebabs

Rainbow Veggie Kebabs

Click to rate this post!
[Total: 1 Average: 5]

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
Previous Post
almond milk
Vegan Food

Can You Freeze Almond Milk? Everything You Should Know About It

Leave a Reply

Your email address will not be published.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