Plant Based Vegetable Kabobs

Appetizer, Dinner, Lunch

These Plant Based Vegetable Kabobs are great when grilled and they are bursting with flavor.  In addition to using some zesty plant based sausage, I also used sliced corn on the cob, red onion, red and green pepper, and sliced zucchini.  I brushed the kabobs with a spicy and delicious Indian chili sauce that delivered an awesome, flavorful kick.

Plant Based Vegetable Kabobs


Ingredients:
8 Bamboo stick skewers
2 Small corn on the cob precooked, cut into 4 parts
2 Red bell peppers, quartered
2 Green bell peppers, quartered
1 Pineapple, cut in cubes
1 Red onion, quartered
2 Zucchini’s quartered
1 Package of plant based sausage, sliced about 1 inch apart
1-2 Tablespoons of olive oil

Vegetable Kabob Marinade:
Maya Kaimal Marinade – Red Chili Sauce

Directions:
-If using wooden skewers, soak them in water for 10 – 20 minutes so they don’t burn before adding vegetables. Drain and dry them.
-Wash and chop vegetables, drain and add vegetables to the skewers.
-Brush marinade over vegetables on all sides then place on a baking sheet with parchment paper.
-You can bake in the oven at 400F for 10-12 minutes, or until vegetables are tender. (You can also broil the vegetables). Lastly, also heat the grill to 375 (medium/high).
-Place the skewers on the heated grill for about 9-10 minutes. Turn them and cook for an additional 5-6 minutes. Enjoy!

 

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