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Easy Grilled Veggie Kabobs

Disclosure: This post is sponsored by Weber Grills. Thank you for supporting our work here at Food Heaven!

Ok, I have to be honest. I just learned how to grill. As a person who eats a plant-forward diet, I figured that grilling wasn’t worth the try. At family barbeques, I used to leave the grilling to my dad and the eating to me.

That all changed when I was introduced to a Weber grill. I always thought that these fancy grills were like contraptions from outer space that required months of advanced training to use.

But the Genesis II is nothing like that. In fact, I was blown away by how easy and user-friendly it was. As someone with a large family, this grill is perfect for being able to cook for multiple people at the same time.


Today I’m grilling up Easy Veggie kabobs! You know that we are all about balance here at Food Heaven, and recommend that people eat at least 3 food groups per meal. I balanced these kabobs with protein (tofu), veggies (squash, peppers, tomatoes) and complex carbs (corn).

This was sooo easy to make, and my family absolutely loved it. For my marinade, I used the Trader Joes Brown Sugar BBQ sauce. But you can also make a sauce at home using 1/3 cup ketchup, 2 tablespoons maple syrup, 1/2 teaspoon cumin, and Cayenne pepper, to taste. Simply add the ingredients to a small saucepan, and cook over low heat for 5 minutes.

While that’s cooking, we’ll get the tofu ready. Make sure to use extra firm tofu. Before chopping, press out the excess water by placing a clean towel around the tofu block, putting it in a plastic bag, and sitting something heavy on top (like a dutch oven or cast iron skillet) for at least 30 minutes. While the tofu is being pressed, chop whatever vegetables you desire. We used peppers, squash and corn, but the sky is the limit here. Once the tofu is done, chop it into 1-inch cubes.

By now, you should have your marinade, tofu and veggies ready to go. Add the tofu and veggies to a bowl, then pour in the marinade using a spoon (or your hands). Coat evenly. Let the mixture sit for 20 minutes, and then start threading the tofu and vegetables onto skewers.

I used metal skewers to prevent burning. But you can also try soaking wooden skewers in water for 20 minutes to get the same effect. Make sure that you leave some room at the top and bottom of each skewer so you have enough room for flipping. You should have 5-6 skewers layered and ready to be grilled.

For this recipe, you’ll grill the kabobs on medium heat until grill marks are present and the vegetables are tender (and cooked through). This usually takes about 10 to 15 minutes.

While the kabobs are cooking, feel free to brush with a little extra marinade to prevent them from drying out. Once they’re ready to go, remove from the heat, sprinkle on some salt to taste and serve.

There you have it! Easy Grilled Veggie kabobs. What about you? Do you grill? What will you be whipping up this summer?? Also, have you tried the Weber Genesis || Grill? Let us know what you think!

Easy Grilled Veggie Kabobs
Ingredients
  • 1 block of extra firm tofu
  • veggies I used squash, peppers, tomatoes, corn
  • Trader Joes Brown Sugar Marinade and BBQ
Instructions
  1. For my marinade, I used the Trader Joes Brown Sugar BBQ sauce. But you can also make a sauce at home using 1/3 cup ketchup, 2 tablespoons maple syrup, 1/2 teaspoon cumin and Cayenne pepper, to taste. Simply add the ingredients to a small sauce pan, and cook over low heat for 5 minutes.
  2. While that’s cooking, we’ll get the tofu ready. Make sure to use extra firm tofu. Before chopping, press out the excess water by placing a clean towel around the tofu block, putting it in a plastic bag, and sitting something heavy on top (like a dutch oven or cast iron skillefor at least 30 minutes. While the tofu is being pressed, chop whatever vegetables you desire. We used peppers, squash and corn, but the sky is the limit here. Once the tofu is done, chop it into 1-inch cubes.
  3. By now, you should have your marinade, tofu and veggies ready to go. Add the tofu and veggies to a bowl, then pour in the marinade using a spoon (or your hands). Coat evenly. Let the mixture sit for 20 minutes, and then start threading the tofu and vegetables onto skewers.
  4. I used metal skewers to prevent burning. But you can also try soaking wooden skewers in water for 20 minutes to get the same effect. Make sure that you leave some room at the top and bottom of each skewer so you have enough room for flipping. You should have 5-6 skewers layered and ready to be grilled.
  5. For this recipe, you’ll grill the kabobs on medium heat until grill marks are present and the vegetables are tender (and cooked through). This usually takes about 10 to 15 minutes.
  6. While the kabobs are cooking, feel free to brush with a little extra marinade to prevent them from drying out. Once they’re ready to go, remove from the heat, sprinkle on some salt to taste and serve.
Recipe Notes

Tools You'll Need:

  • Weber Genesis II Gas Grill
  • Metal kabobs sticks (5-6)

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