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veggie kabobs with corn, purple onion, tomato, and peppers on black pan
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4.78 from 9 votes

Veggie Kabobs

Veggie Kabobs are so easy to make, and they are a huge crowd pleaser at summer barbecues or any time of year!
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Grilling for Vegans
Cuisine: American
Diet: Gluten Free, Low Calorie, Low Fat, Vegan, Vegetarian
Servings: 6 servings
Calories: 116kcal
Author: Terri Edwards

Ingredients

Veggie Kabobs

  • 12-15 oz firm tofu
  • 12-18 large button or portobello mushrooms
  • 1 medium zucchini
  • 1 medium squash
  • 1 medium red bell pepper
  • 1 small onion
  • 12 cherry tomatoes optional

Asian Sauce

  • ¼ cup soy sauce or tamari for gluten-free
  • ¼ cup water
  • 1-1/2 tablespooons lemon juice
  • 1 teaspoon minced garlic I like the kind in jar for sauces
  • ½ tablespoon maple syrup or another sweetener
US Customary - Metric

Instructions

  • Prepare Asians Sauce as a marinade by whisking all ingredients below in large bowl. Adjust all ingredients for your taste, and set it to the side.
  • If you are planning to use tofu, drain and press water from it. A helpful hint when grilling tofu for kabobs is to freeze the tofu first for at least 2 weeks. This makes the tofu much more firm which enables it to stay on the skewer much better. Freezing is not required for this recipe, but it's helpful.
  • Cut tofu, zucchini, squash, bell pepper, and onions into bite-size chunks.
  • Place the tofu and vegetables into the large bowl with marinade. Allow to marinate for at least 30-minutes. Longer is better. A great option is to marinate in the refrigerator all day or overnight to enhance flavor.
  • Use wooden or stainless skewers and skew all the veggies and tofu.
  • Cook on a hot grill for 20-30 minutes, turning often. Closing the lid helps to distribute heat evenly around the food. This creates an oven-like environment inside the grill, ensuring that the food cooks uniformly on all sides rather than just from the bottom.
  • Serve with salad, baked potato, or corn on the cob.

Video

Notes

Tips & Suggestions:
  • Skewers: I love to use my metal skewers because they are sturdy, but they do have to be washed afterward. If you prefer an easier cleanup, try these wooden disposable skewers. Opt for the 12" skewers to be able to fit lots of veggies on each one.
  • Cooking in Oven: I haven't cooked them in the oven, but I would think setting the oven to 450 degrees for about 25 minutes should work. Be sure to use the metal skewers for cooking in the oven.
  • Marinating: The longer the better. If you can allow for a few hours, that will produce good results. Overnight is even better!

Nutrition

Serving: 1g | Calories: 116kcal | Carbohydrates: 17.3g | Protein: 8.7g | Fat: 3.1g | Fiber: 4.8g