ROASTED VEGGIE KABOBS

Updated: Mar 28

Enjoy these hot out of the oven with your favorite whole grain & protein, or try adding to a bowl with quinoa, greens and a drizzle of your favorite sauce. Top with toasted nuts, seeds and avocado!

6-8 servings


INGREDIENTS:


  • 6-8 wood skewers, soaked

  • 8 oz mushrooms, quartered

  • 1 zucchini, sliced into thick rounds

  • 1 summer squash, sliced into thick rounds

  • 1 red bell pepper, cut into chunks

  • 1 red onion, cut into chunks

  • 12 grape tomatoes

  • 2 Tbsp avocado oil

  • 1/2 tsp dried thyme

  • 1/2 tsp garlic powder

  • 1/2 tsp sea salt

  • freshly cracked pepper


DIRECTIONS:


  1. Preheat oven to 450 degrees F.

  2. Add all roasted veggies into a bowl and toss with oil and seasoning. Add them to skewers, alternating each type of veggie.

  3. Add skewers in a single layer on a lined baking sheet making sure to not overcrowd. I needed two sheets.

  4. Roast for approximately 12-16 minutes, flipping halfway through cooking time.

  5. Serve immediately with your favorite grain and protein - or allow to cool and add to a Mediterranean nourish bowl. These veggies are perfect for meal prep.


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JEANNINE BILLUPS 
Plant-Based Health Coach & Meal Prep
jeannine@kitchenislove.com
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