Whether you cook them on the stove, in the oven or on a grill, these vegetable kebabs from
My Pure Plants are such a great summer dish.
They’re perfect on their own, but also make an unbeatable side for homemade burgers or potato salad.
You’ll love getting creative with the marinade too. This recipe is a simple herb dressing, but these veggies go great with Tex Mex flavours, spicy mixed herbs, harissa or chilli miso.
A great step towards getting your 5-a-day, these kebabs are a delicious yet healthy barbecue staple.
Servings: 4 people
Cook time: 25 minutes
Total fat 4g
● 1 red onion, peeled & cut into 8 pieces
● 1 corn on the cob, rinsed & cut into 2-inch thick slices
● 8 mushrooms, rinsed & dried
● 1/2 bell pepper, rinsed, stem & seeds removed & cut into 2-inch pieces
● 4 tomatoes, rinsed & dried
● 1 zucchini, rinsed & cut into 0.5-inch thick pieces
● 1 eggplant, rinsed & cut into 0.5-inch thick pieces
● 1 tbsp olive oil
● 1/4 tsp garlic powder
● 1/4 tsp basil
● 1/4 tsp oregano
● 1/4 tsp salt
● 1/4 tsp pepper
Preheat the oven to 200℃.
Prepare all the veg as instructed in the ingredients list.
Take 4 wooden skewers (soak them in water for 20 minutes if you are cooking on the grill) and fill with veg. Make sure you leave 1-2 inches free at either end, with a small space between each piece of veg. The corn, onion and mushrooms should all go at the end of the skewer.
In a small bowl, whisk together the olive oil, garlic powder, basil, oregano, salt and pepper.
Once everything’s combined, generously brush the veg with this marinade.
Put the skewers in an oven-safe dish and put them in the oven.
Turn the kebabs after 5 minutes and brush the top with the leftover marinade.
Put back in the oven for another 5 minutes.
To store: We recommend eating these skewers straight away, but the cooked veg can be stored for later use. Once cool, put them in an airtight container and keep in the fridge for up to 3 days.