These are quite possibly the easiest vegan/vegetarian kebabs to make. Just be sure to thread the vegetables carefully and you’re good to go. The beauty of this dish is that it can be served as the main attraction, a side dish, or as an appetizer. These can also accompany meat kebabs and be placed in wraps, sandwiches, and burritos.
MAKES 6 TO 8 KEBABS
INGREDIENTS:
- 12 small cremini mushrooms, cleaned
- 1 large bell pepper
- 2 small zucchini
- 1 red onion
- 6 to 8 skewers
- Olive oil
- ½ teaspoons salt
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
INSTRUCTIONS:
- Clean the mushrooms with a damp cloth. Do not remove the stems. If the bottoms are a bit worn, simply take off a little of it. Do try your best to keep them intact. Core and cut the bell pepper into 1¼-inch (3 cm) pieces. Cut the zucchini into ¾-inch (2 cm) thick rounds. Peel and cut the red onion into 1¼-inch (3 cm) pieces.
- Preheat the grill for medium-high heat. When the grill is ready, oil the grill grates right before putting on the kebabs. Using long-handled tongs, dip some folded paper towels in a high smoke point cooking oil and wipe down the grill grates, making at least three good passes to create a nonstick surface.
- Thread the vegetables onto the skewers, alternating between each type. Brush with olive oil and season with salt, black pepper, and dried oregano. Use more seasonings if needed.
- Place the kebabs onto the grill. Cook for 6 to 8 minutes, rotating the kebabs every 2 minutes.
- Once the vegetables are cooked through and have some slight charring, remove the kebabs from the grill and serve.
