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Meatless Monday: Grilled Vegetables

Summer is here and the farmer’s markets, CSA boxes and gardens are brimming with zucchini/ courgettes and other awesome summer vegetables.  It’s the perfect time to enjoy these vegetables fresh from the farm stand or directly your gardens, but what do you do with an overload of vegetables?  You can grill or roast them.  

If you want to stay away from the hot oven, then grilling would be the preferred method. Grilling these beauties can be done both indoors or outdoors as long as recommended safety tips are followed.

For this recipe I used the veggies I had on hand, cabbage, zucchini, yellow squash and onions, but you can certainly play around with other vegetables or even fruits.  The sky’s the limit here, just have fun creating your unique vegetable skewer.  

If you have kids helping in the kitchen, they can also create their own personalized skewers.  Just keep an eye on them as skewers have sharp ends.

The basting sauce utilizes healthy oils and gluten-free tamari soy sauce so there is no need to add additional salt to the recipe.  The ginger, garlic, lime and paprika gives the dressing a zesty and savory taste that pairs well with the grilled vegetables.

It’s a simple and easy side dish that can accompany a main meal, or it can be an additional side at an outdoor barbecue.  You can also pair it with a healthy green salad for a delicious light lunch or evening meal.

So lets start by first preparing and heating the grill to your desired temperature for grilling vegetables.

Next, wash, chop, cube and prepare vegetables.  Place in a large bowl to make it easy to place them on the skewers.  

Here, I used metal skewers which are easy and require no prep work prior to grilling.  You can also use bamboo skewers, but they must be soaked at least 15 to 20 mins prior to use to prevent them from catching on fire.  I have found a great step by step on the soaking process on WikiHow.

Place your cubed vegetables on skewers and set aside.  Prepare the basting sauce by combining all ingredients into a medium-sized bowl.  Whisk briskly to combine and set aside for basting your grilled veggies.

Once grill is hot, place the skewers on the grill and brush with the basting sauce.  Cook on both side for 10 mins (4-5 mins per side) or until vegetables are tender and have beautiful grill marks.

Brush grilled veggies with additional basting sauce and remove from the grill.

Serve warm with your favorite green salad, warm wrap or as a side to your main dish. Enjoy!!

What is your favorite way to enjoy summer vegetables?

5.0 from 1 reviews
Meatless Monday: Grilled Vegetables
Prep time
Cook time
Total time
Recipe type: Side dish
Serves: 8 servings
For the vegetables:
  • 2 small (or 1 large) Yellow squash - cubed
  • 1 large Zucchini - cubed
  • 3 medium onions - cut into quarters
  • 1 small head of Cabbage - cut in large cubes
Basting sauce:
  • 2 tbsp olive oil
  • 1 tbsp tamari gluten-free soy sauce
  • 1 tbsp lime juice or ½ lime
  • ¼ tsp paprika
  • ¼ tsp Organic no salt seasoning
  • ¼ tsp ginger
  • ¼ tsp garlic powder
  1. Prepare and heat grill to desired temp for grilling vegetables
For vegetables:
  1. Wash, chop/ cube and prepare vegetables
  2. Place cubed vegetables on skewers and set aside
Prepare basting sauce:
  1. Combine all ingredients into a medium-sized bowl
  2. Whisk briskly to combine and set aside
Putting it all together:
  1. Once grill is hot, place skewers on grill
  2. Brush with basting sauce
  3. Cook for 10 mins or until vegetables are tender and have grill marks
  4. Brush with basting sauce
  5. Remove from grill
  6. Serve warm



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  1. Yvonne Yvonne
    July 15, 2015    

    Awesome. I look forward to each recipe. A plus meals and easy to prepare.

    • July 15, 2015    

      Thank you so much for your kind words 🙂

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