Kabobs are such a festive summer food. The whole family will enjoy having a meal cooked on the grill. You might want to grill up some extra vegetables that have been marinating too!
Sizzlin’ Veggie Kabobs
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 small red onion minced
- 2 cloves garlic
- 4 cups chopped fresh tomatoes
- 1/3 cup maple syrup
- 1 ⁄4 cup blackstrap molasses
- 1 ⁄2 cup apple cider vinegar
- 2 teaspoons mustard powder
- 1 teaspoon chile powder
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 1/8 to 1 ⁄4 teaspoon paprika
- 4 wooden skewers
- 8 crimini or button mushrooms
- 12 shiitake mushrooms
- 12 cherry tomatoes
- 1 small orange bell pepper seeded and cut into bite-size pieces
- 2 small baby bok choy leaves separated
- 1 yellow summer squash cut into bite-size pieces
- 1 8-ounce package tempeh, cut into bite-size pieces
- Cooked rice for serving
Instructions
- To make the sauce, in a large saucepan or Dutch oven, heat the oil and sauté the onion and garlic until softened and transparent, about 5 minutes.
- Add the tomatoes, maple syrup, molasses, vinegar, mustard powder, chile powder, salt, pepper, and paprika to the saucepan.
- Bring to a boil and reduce the heat to low.
- Cook, uncovered, for 1 hour. Puree the sauce, using an immersion blender, or in batches in a blender or food processor.
- Return the sauce to the saucepan and continue simmering for 30 minutes more. Remove from the heat and let cool.
- Prepare the wooden skewers by soaking them in water for 15 minutes.
- Preheat the grill to medium heat. Skewer the vegetables and tempeh in a colorful pattern.
- Brush the kebabs generously with the sauce.
- Grill the kebabs for 3 minutes on each side. You may need to brush the kebabs with more sauce after flipping to the other side.
- The kebabs are ready when the vegetables are slightly browned and seared. Serve over rice.
- Leftover sauce can be stored in an airtight container for up to 2 weeks in the refrigerator or 2 months in the freezer.
Notes
Adapted from Gluten-Free & Vegan for the Whole Family
Since 2010, Green Child has published an award-winning publication devoted to natural parenting and conscious living. We share expert voices in the holistic health, medical, wellness, sustainability, and healthy foods sectors. Much of our content is written and vetted by physicians, naturopaths, and sustainability experts.
Noted as “good for a green mama’s soul,” Green Child has grown into a resource valued by parents who care about bringing simplicity, compassion, social responsibility, and instinctual intelligence back to parenting.
Noted as “good for a green mama’s soul,” Green Child has grown into a resource valued by parents who care about bringing simplicity, compassion, social responsibility, and instinctual intelligence back to parenting.
Latest posts by Green Child Magazine (see all)
- 7 Mindfulness Exercises for Kids (even teens and tweens) to Help Them Sleep - March 10, 2023
- How to Set Up a Montessori Kitchen at Home - March 8, 2023
- The Health Benefits Of Drinking Elderberry Tea - February 16, 2023
Leave a Reply