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
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
-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!