These colorful summer vegetables are marinated in a light vinaigrette and cooked to perfection on a grill, smoker, or in the oven. Excellent served as a nutritious and colorful side dish or chopped up in a couscous salad.
1pkgCouscous (pasta or grain)prepared per package instructions (optional)
Marinade Ingredients
½cupred wine vinegar
¼cupsoy sauce or tamari or coconut aminos
¼cupagave syrup or maple syrup
1TbspWorcestershire Sauce*
1Tbspavocado oil**optional
1Tbspitalian seasoning
1tspgarlic powder
1tsponion powder
½tspcumin
½tspsmoked paprika
¼tspcayenneoptional
salt and pepper to tasteoptional
Instructions
Make the marinade by stirring all of the Marinade ingredients together in a bowl or liquid measuring cup.
Dip the vegetables in the marinade and place them in a bowl or baking sheet.
Using tongs, place the vegetables in batches directly on the grill, under an open flame, in a smoker, or in a preheated oven at 400° F for 15 minutes. Turn over and grill another 10-15 minutes, until desired doneness.
Keep an eye on them so they don’t burn!! You’ll know the vegetables are ready when nice grill marks show underneath and the vegetables begin to char. If using the oven, place the kabobs on a wired baking rack on a baking sheet. This allows air flow and uniformed cooking. It also prevents a mess in your oven.
Serve the vegetables warm, at room temperature, or chilled. If desired, chop up the vegetables and toss with remaining marinade and couscous for a warm salad.
Notes
* Lord Sandy makes a vegan Worcestershire Sauce, available at my local grocer.** This recipe has the option to grill or roast your vegetables without any oil if you prefer. If you do not include oil in the marinade, use a lined pan or lay them on a wire rack over a baking sheet to avoid sticking. And be careful not to let your vegetables stay on the grill or in the oven too long; otherwise, they start to dry out too much. If your vegetables tend to stick to your grill or pan, use a nonstick spray first. The marinade should keep them from sticking. I found that a small amount of oil alleviated both of these issues.This marinade and these grilled vegetables are delicious on salads, in buddha bowls, with grains like rice, couscous, sorghum, tabbouleh, and more. Store any remaining marinade covered in the refrigerator for up to 5 days.