These simple veggie skewers are packed with flavour thanks to their soy balsamic marinade and herby vegan green goddess dressing. Don’t worry if you don’t have a grill, these vegetable kebabs are baked in the oven!
Colourful vegetable kebabs are every vegan’s barbecue go-to, am I right? They’re easy to prepare, great for a crowd and taste great when they’re grilled.
Too bad I live in an apartment with no balcony in a country where barbecuing in public spaces is prohibited. So I made my veggie skewers on a grill pan or roasted in the oven.
The oven roasting method allows you to do a large number of skewers all at once rather than standing over a pan doing them in batches. Depending on how large you chop your veggies, they only need to be cooked for ten or fifteen minutes in the oven.
You can make your choice of whichever summer vegetables you like for your kebabs. I used red and yellow pepper, zucchini, red onion, cherry tomato and mushrooms.
To make the most delicious veggie skewers I first marinated the vegetables in a simple mix of soy sauce and balsamic vinegar. Once roasted, this marinade left them with a tasty sweet and savoury flavour.
I served my veggie skewers with a vegan green goddess dressing, which I made without avocado (bet you weren’t expecting that!). I used the homemade aquafaba mayonnaise from my vegan potato salad recipe and a vegan cashew yogurt that recently appeared in my supermarket.
Blend those up together with a clove of garlic, lemon juice and a combination of herbs for a deliciously creamy and herby dressing that’d go well with salads, roasted veggies, Buddha bowls, wraps, etc.
If you’re not into vegan green goddess dressing, I’ve also previously served these veggie kebabs with my vegan tzatziki recipe, which I swear tastes EXACTLY like non-vegan tzatziki (I served it to meat-eaters and they couldn’t tell the difference), or the spicy red curry peanut sauce from my Thai Buddha bowl recipe.
Veggie Skewers with Vegan Green Goddess DressingPrint Recipe
- For the veggie skewers:
- 1 small red pepper, cut into squares - $0.79
- 1 small yellow pepper, cut into squares - $1.17
- 1 small zucchini, cut into rounds then quartered - $0.21
- ½ red onion, cut into chunks - $0.18
- 12 button mushrooms, halved - $0.99
- 15 cherry tomatoes - $0.89
- 3 tablespoons balsamic vinegar - $0.18
- 2 tablespoons soy sauce - $0.12
- 1 tablespoon olive oil - $0.10
- A few grinds of pepper - $0.02
- For the vegan green goddess dressing:
- ½ cup vegan mayo - $0.40
- ½ cup unsweetened vegan yogurt - $1.52
- ½ cup loosely packed flat-leaf parsley - $0.40
- ¼ cup tarragon or basil - $0.50
- ¼ cup roughly chopped chives - $0.50
- 1 ½ tablespoons lemon juice - $0.18
- 1 clove of garlic - $0.08
- ½ teaspoon salt - $0.01
First chop all your veggies. My skewers are small (15 cm / 6 inches) so I chopped my veggies quite small at about ¾ inch.
Toss the chopped veggies into a bowl and pour over the balsamic vinegar, soy sauce, olive oil and a few grinds of pepper. Mix well and marinate for 15 minutes, stirring them up from time to time.
Meanwhile combine all the ingredients for the dressing in a food processor and blend until smooth. Refrigerate until ready to serve.
Preheat the oven to 400°F / 200°C.
Skewer your veggies and place them on an oven rack over a pan to catch the drips or directly on a baking pan. Bake for 10 – 15 minutes or until the veggies are tender.
Let them cool for a couple of minutes then serve with the vegan green goddess dressing.
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