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Sizzlin’ Veggie Kabobs

Author: Jennifer Katzinger

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.