Veggie Kabobs

kabobThe weather is changing and as it grows warmer, it’s time to start thinking BBQ.

I know for a lot of people that means smoked brisket, BBQ chicken or ribs; hot dogs and hamburgers. But what if you want to grill on Meatless Mondays? What’s a guy to do? Veggie Kabobs! Simple and quick, and for you gardeners out there, this is a great way to make use of eggplant, zucchini and squash.

Veggie Kabobs

  • 1 large zucchini, cut 1 inch thick 
  • 1 eggplant, cut into 1 inch cubes
  • 1 dozen mushrooms
  • 2 bell peppers, cut into 1 inch square
  • 1 red onion, cut into 1 inch square
  • 1 dozen cherry tomatoes
  • Bamboo skewers


  • 1 bunch cilantro
  • 1/2 sweet onion, chopped
  • 1 tablespoon garlic powder
  • Olive Oil

Veggie Kabob Instructions

In a blender or food processor combine the last four ingredients, adding enough oil to make a slurry. This is going to be the marinade.

In a large bowl combine the veggies and pour the marinade over and cover. For best results do this at least an hour before grilling. While the marinade is doing its work, soak the skewers in water. This will help to keep them from catching fire.

Time to skewer. The most important thing here is to make sure you don’t poke yourself. Skewers are very sharp and go very deep. Start with an onion, followed by eggplant, bell pepper, zucchini, tomato and topped by a mushroom. Make certain that there are no gaps between the food or you will end up with the skewer burning apart. To make them look professional, keep the same pattern for each.

Next step: throw them on a hot oiled grill. With veggie skewers you will need to turn them more often as they will cook very quickly. Serve over rice or with a salad.

About Peter Dopulos

Peter Dopulos is an avid cyclist and the author of Where to Bike Orange County. He is also the co-host of the Long Beach radio talkshow Swoop's World and a co-founder of

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