Happy Mushroom Monday!
School's almost out and Summer grill season is almost upon us! There is nothing like enjoying time outside with family and friends eating food fresh from the grill. Sometimes it’s hard to think of new ideas to grill that don’t involve meat. One of my favorite grilled recipe is kabobs! There is nothing better than grilling veggies! But, if you don’t have a grill or the weather isn’t cooperating to use it I’m here for you! In this recipe I show you how to have a delicious kabob made in the oven!
Kabobs are so versatile! You can really add any veggies you have on hand. I love this recipe for veggies that are in season. Mushrooms are always in season here in Texas, we are lucky enough to have a local grower (Kitchen Pride Mushroom Farms) that consistently produces fresh mushrooms year round! Woo hoo! Bell peppers and zucchinis are also in season this time of year, I actually grabbed this zucchini from my garden.
The recipe I’m sharing with you today is a “Spicy Kabob”, but you’re welcome to add less pepper to make it more mild. Also try adding other veggies your family loves. Other ideas that would be delicious: fresh broccoli, fresh jalapeño peppers, red potato, eggplant, cut up corn on the cob, or tomato just to name a few.
The trick with even cooking is to cut the veggies into similar sizes. This allows them to cook evenly throughout. Trust me, this recipe will be delicious whether you’re cooking inside or out!
Let’s get started!
Vegan Spicy Kabob Recipe
Makes about 4-6 kabobs
- 8 ounces whole baby bella mushrooms (cleaned and left whole)
- 2 red bell peppers
- 1 sweet onion
- 1 zucchini
- 1/8 cup balsamic vinegar
- 1/8 cup soy sauce
- 1 Tablespoon olive oil
- 1 Tablespoon dijon mustard
- 1 1/2 teaspoon ground black pepper (use less for a less spicy kabob)
- 2 cloves garlic (crushed)
- 4-6 kabob skewers (soaked in water for at least an hour)
- This recipe can be made in the oven or on the grill. Grill times will vary slightly depending on grill temperature. If using an oven, preheat oven to 375 °F.
- Cut bell pepper in quarters length wise. Then cut into large chunks (roughly the same size). Set aside.
- Cut onion in quarters length wise. Then cut into large chunks (roughly the same size). Set aside.
- Slice zucchini into thick coin shaped slices. Set aside.
- For kabob sauce, in a small bowl combine balsamic vinegar, soy sauce, olive oil, dijon, pepper, and garlic. Whisk together to combine. Set aside.
- Using a soaked skewer (**must be soaked or skewer will burn!), layer mushroom, pepper, onion, and zucchini. Repeat on each skewer until all the vegetables are used.
- For oven cooking, bake for 10 minutes on a non-stick baking sheet. Rotate and bake for an additional 10 minutes.
- Drizzle kabob sauce over all the veggies making sure to cover each piece. Bake for an additional 5 minutes.
- Serve warm.