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Vegetarian Recipes

Grilled Vegetables

https://www.loveandlemons.com/grilled-vegetables/

It’s getting to be my favorite time of year for produce. Peppers, zucchini, and corn are coming into season, and tomatoes and peaches are just around the corner. Around here, it’s been too hot to turn on the oven, so we’ve been taking advantage of our summer bounty by making kabobs with gorgeous grilled vegetables.

To make kabobs, you can grill just about any vegetable that can fit on a skewer, but in my opinion, peppers, summer squash, onions, mushrooms, and corn are the best vegetables to grill. Cut into similar-sized pieces, they all cook at about the same rate. And when you slide them off the skewer, you get a mouthwatering mix of textures and flavors – the mushrooms are meaty, the corn is crisp, the squash is soft, and the peppers and onions are nicely sweet. Drizzled in a punchy sauce, they become a delicious summer meal that you can make in about 20 minutes from start to finish.


Vegetable Kabobs


How to Make Kabobs with the Best Grilled Vegetables

Want to make perfectly charred, super flavorful grilled vegetable kabobs? Check out these tips before you fire up the grill:

  1. Cut everything to a similar size to ensure even cooking. Plus, you’ll be able to get multiple vegetables (aka more flavor) into each bite!
  2. Use metal skewers. Wood skewers burn easily on the grill!
  3. Flip halfway. This one may seem obvious, but it’s important. Good grilled vegetables have a little char on all sides, so make sure you rotate your skewers halfway through cooking. We usually grill ours for around 8 minutes per side.
  4. Season before and after cooking. To give my grilled vegetable kabobs maximum flavor, I season them with olive oil, salt, and pepper before I put them on the grill. Afterwards, I season to taste and drizzle them with a tasty dressing, sprinkle with fresh herbs, and serve them with a sauce.
  5. Don’t skip the sauce. Grilled veggies are good on their own, but a flavorful sauce can take them over the top. See below for my best suggestions!

What to Serve with Grilled Vegetables

Grilled vegetables are one of my favorite summer cookout sides. If you already have the grill going for veggie burgers, mushroom burgers, or black bean burgers, putting on a few grilled vegetable kabobs is an easy way to complete the meal. These skewers would also be a yummy side with BBQ Jackfruit Sandwiches, Oyster Mushroom Po’ Boys, or a hearty salad like my couscous, orzo, pasta, or potato salad.

Alternatively, make them the main meal! Drizzle the finished grilled vegetables with tangy Greek salad dressing and serve them alongside lots of pita and tzatziki sauce. Not in the mood for tzatziki? Pesto, cilantro lime dressing, or chipotle sauce would all be great sauces to go with your kabobs.

Save leftover grilled vegetables and sauce for making sandwiches throughout the week! Head over to this post to see my best meal prep tips.

If you love these grilled vegetables…

Try my grilled asparagus, grilled corn on the cob, grilled corn salad, grilled avocado, or Mexican street corn salad next!

Grilled Vegetables

Author: Jeanine Donofrio

Recipe type: main dish

  • 1 yellow squash
  • 1 zucchini
  • 8 ounces cremini mushrooms, stemmed
  • 1 small red onion
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 ear fresh corn, cut into 1-inch rounds
  • Extra virgin olive oil, for drizzling
  • Sea salt and freshly ground black pepper
  • tzatziki, pesto, or Greek dressing for drizzling/serving
  1. Heat a grill to medium-high and spray with nonstick cooking spray. Cut the vegetables into similar sized chunks and thread onto 4 metal skewers. Drizzle with olive oil and season with salt and pepper. Grill the skewers for 8 minutes per side or until the vegetables are charred and tender. Remove from the grill, season to taste, and serve with desired sauce or dressing.

 

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Vegetarian Recipes

CAULIFLOWER BOLOGNESE

“I want you to come watch the movie with us ON the couch, not be in the kitchen!”

I’ve been filling out this one-question-a-day journals for moms that I received for Christmas. It records a little thought or memory over the last year, and then starts again, so you can see how your answers change over a few years. One of the recent ones, prompted me to jot notes about what I am learning as a mom, and I found the question so general I was basically annoyed. I am a romantic, and also wildly pragmatic. In the span of a day I can tear up over the depths of love I feel for my kids, and also wish for them to have a mute button. We all have worlds within us; mothering pushing me into the corners of myself I am sometimes proud of or other corners ashamed of, but am I learning? Yes, every single day. Sometimes in the moment and other times after a particular season. But in 2021, my answer in the bullet journal was that I see my kids are wanting me to play with them. They aren’t registering all the service and shuttling and laundry and what it takes to pull off a week, they just want to play WITH me. It’s natural for me to move within lists and tasks and responsibilities and hustling, but playing is something I have to pay attention to. For them and for me. We usually do a family movie on Friday nights and my son (6.5), see quote above, pointed out that I don’t actually watch the movie, I tinker in the kitchen and he wants me in the couch cuddle. Flattered, and found out that I’d rather make granola than watch The Croods 🙂 So from annoyed, to passing on the question to fellow parents, what are you learning? Try not to be annoyed. Maybe circle back to it.

I published this recipe over on SKCC a few weeks ago and wanted it to live here. We’re trying to find more family-friendly vegetarian recipes (it’s easy for me to fill up on roasted veggies and big salads, not so much for the kids). This batch lasts us two meals – once with noodles, maybe half zoodles, and the second round on toast or english muffins with cheese melted on top, like a pizza sort of thing? It freezes well and is great to deliver to new parents.

CAULIFLOWER BOLOGNESE

Serves 6

Ingredients

2 Tbsp. of extra virgin olive oil
1 small yellow onion – roughly chopped
3 cloves of garlic
sea salt to taste
pepper to taste
1 head of cauliflower (about ¾ lb. or 12 oz. riced)
1/2 cup of raw walnuts pieces
1/2 tsp. of Italian seasoning
1/2 tsp. of fennel seeds – crushed
2 Tbsp. of tomato paste
2 Tbsp. of balsamic vinegar
1/2 cup of red wine (or broth of any sort, and double the vinegar to mimic the wine’s acidity)
28 oz. of canned, crushed tomatoes
1/2 cup of red lentils
red pepper flake to taste

For serving

12 oz. of pasta or choice, zoodles, etc.
parmesan
fresh, torn basil

Directions

In a large Dutch-oven or stockpot, heat the olive oil over medium low heat.

In a food processor, pulse the onion and garlic into smaller bits. Add them to the pot with a big pinch of salt and pepper. Sauté to soften, about 3 minutes.

Pulse up the cauliflower florets to get a rice-like texture. Add the riced-cauliflower to the pot and sauté to soften, about 5 minutes.

Pulse the walnuts in the processor and add those to the pot along with the Italian seasoning, fennel seed, another few generous pinches of salt and pepper, tomato paste and balsamic vinegar. Sauté until fragrant.

Add the red wine, cook about 3 minutes, then add the crushed tomatoes, ½ cup water, lentils, pinch of pepper flakes and stir to combine. Turn the heat to low, put the cover ajar and let it simmer gently for 30-35 minutes. Turn off the heat, taste for seasoning and adjust.

Cook your pasta or zoodles according to instructions. Top with cauli Bolognese, grated cheese, fresh basil and enjoy!

The Bolognese will keep in the fridge for a week and can be frozen for a few months.

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