Grilled Vegetable Kabob Recipe

Inspired by Weber Grill Restaurant

Time30m

Serves4

Sesame Soy, Basmati Rice, Spinach (Vegan)

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Ingredients

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Grilled Vegetable Kabob

1 cup Zucchini

1 medium Bell Pepper (any color)

1 medium Red Onion

1 cup Cherry tomatoes

1 cup Mushrooms (button or cremini)

2 tablespoons olive oil

2 tablespoons Aged soy sauce

1 tablespoon Toasted sesame oil

2 cloves Garlic (minced)

1 to taste Ground Black Pepper

1 to taste Celtic sea salt

1 cup Basmati Rice

2 cups Fresh spinach

Method

Preparation Instructions

Prepare the Marinade

In a bowl, mix olive oil, soy sauce, sesame oil, minced garlic, ground black pepper, and salt to create the marinade.

Prepare the Vegetables

Chop zucchini, bell pepper, red onion, and mushrooms into bite-sized pieces. Toss the vegetables with the marinade until well coated.

Skewer the Vegetables

Thread the marinated vegetables onto skewers, alternating between different types for color and variety.

Grill the Kabobs

Preheat the grill to medium-high heat. Grill the kabobs for about 10-15 minutes, turning occasionally until the vegetables are tender and slightly charred.

Cook the Basmati Rice

While the kabobs are grilling, cook the basmati rice according to package instructions, typically involving rinsing the rice and simmering it in water until fluffy.

Prepare the Spinach

Sauté fresh spinach in a pan with a little olive oil for about 2-3 minutes until wilted.

Serve

Serve the grilled vegetable kabobs over a bed of basmati rice, alongside the sautéed spinach.