Have A Plant®: The Plant-Forward Eating Guide
Get Inspired

Grilled Fall Veggie Kabobs With Lime Cilantro Marinade

By

Servings: 9-10

Instructions

  1. Add olive oil, lime juice, onion, honey, garlic, salt, pepper and cilantro to a blender or immersion blender bowl. Puree or pulse for about 5 seconds to blend and create the marinade.
  2. Pour it into a half-gallon re-sealable bag.
  3. Microwave the mushrooms in a covered micro-wave safe container on HIGH for 2 minutes. Move mushrooms with a slotted spoon and place in a 9 x 13-inch baking dish to cool down. Meanwhile add the zucchini slices to the same microwave container and microwave on HIGH for 1 minute. Move zucchini with slotted spoon and place in the large dish to cool. Now add the cauliflower florets to the microwave container and microwave on HIGH 2 minutes. Move the florets with a slotted spoon to the dish to cool. Lastly, add the bell pepper to the microwave container and microwave on HIGH for 1 minute. Move bell pepper with slotted spoon to the dish to cool.
  4. Add the cooled veggies to the marinade and seal the bag. Place in the dish and place in the refrigerator for at least 2 hours, making sure the veggies are all covered in marinade. Soak bamboo skewers in warm water for 30 minutes.
  5. Preheat your grill to medium heat. Thread veggies onto the skewers (make sure each skewer gets one mushroom). Place skewers on the grill for 8-10 minutes or until done to your liking.

Other Recipes