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Vegetarian Shish Kabobs

Vegetarian Shish Kabobs

Serves: 2

Category: Main Dishes - Vegan

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Rated by: 13 members

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A flavorful marinade enhances these colorful vegetable skewers. Serve them with our Sweet and Smoky Baked Beans for a festive summertime meal.

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For the Marinade:
1/4 cup pineapple juice
2 cloves garlic
1/2 teaspoon Bragg Liquid Aminos
1/8 teaspoon black pepper
1/2 teaspoon Dijon mustard
For the Vegetables:
1 large red pepper, cut in large pieces
1 large green pepper, cut in large pieces
1 medium onion, cut in large wedges
10 large grape tomatoes
1 large yellow squash, sliced in 1-inch slices
1 large zucchini, sliced into 1-inch slices
1 cup fresh pineapple chunks


Combine marinade ingredients and whisk thoroughly.

Place vegetables in a large ziplock bag and pour marinade over vegetables. Close bag and allow to marinate, in refrigerator overnight, or at least 4 hours.

Thread vegetables alternately onto skewers and grill at low temperature. Turn skewers when first side is lightly browned. Brush on any additional marinade while grilling.

May be served over a bed of brown and wild rice.

Calories 226; Protein 8 g; Carbohydrates 49 g; Total Fat 1.9 g; Saturated Fat 0.4 g; Cholesterol 0 mg; Sodium 118 mg; Fiber 9.7 g; Beta-Carotene 2330 ug; Vitamin C 289 mg; Calcium 117 mg; Iron 2.8 mg; Folate 168 ug; Magnesium 111 mg; Zinc 1.8 mg; Selenium 2 ug

Comments (6):



09/13/2006 09:22 PM

Rated this recipe:

Excellent recipe !
I chopped the veggies and made the marinade after supper last night and we grilled the kabobs tonight. The marinade was excellent, although I didn't have the Riesling Raisin vinegar, I used Blood Orange. The recipe made about 8 ten inch skewers and I found that I liked putting a grape tomato at each end so I will change the recipe to use 16 large grape tomatoes next time. I might also use a little more than 1 cup of the fresh pineapple as well.


08/10/2011 05:07 PM

Rated this recipe: (no rating)

sounds delicious, but I thought grilling wasn't allowed? I guess once in a blue moon is okay?


08/06/2012 12:02 PM

Rated this recipe: (no rating)

Aziara- Grilling MEAT is not healthy .... Not veggies!


08/28/2012 03:39 PM

Rated this recipe: (no rating)

jjgerber - grilling is high heat cooking, which according to Dr. F is not healthy, doesn't matter what you are cooking. Any browned or char marks on the grilled items contain acrylamides - one of the most potent cancer causing agents (see Healthy Times Newsletter No. 3 from Nov 2002. Steaming is the healthiest cooking method.


08/08/2014 05:44 PM

Rated this recipe: (no rating)

Aziara - I thought the same thing. You are probably right about once in a blue moon being okay. Also grilling at "low temperature" and not allowing the veggies to become more than "lightly browned" is probably pretty important too.

Bruce Spence

08/11/2015 08:45 PM

Rated this recipe:

I noticed there are no mushrooms in the recipe, but there are on the picture. Methinks the 'shrooms were unintentionally omitted. I made the recipe per that ingredients (plus mushrooms!), added a tablespoon of vegizest, and substituted very low sodium soy sauce for the Bragg's, but prepared them a bit different. I put the marinade and vegetables in foil, let it marinade overnight (in the fridge, bien sur!), and grilled them in the foil. I served these at a tailgate party to a bunch of SAD eaters and they were a hit. By the way, steaming vegetables isn't the healthiest method to cook them, adding them to soups is--the nutrients leach into the water and don't drip to the bottom of the Steamer.