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Grilled Veggie Skewers

Grilled Veggie Skewers Recipe

A colorful mix of your favorite veggies marinated in a sweet and tangy sauce then grilled to perfection

  • Author: Dr. Rosane Oliveira
  • Prep Time: 150 minutes
  • Cook Time: 10-15 minutes
  • Total Time: 160-165 minutes
  • Yield: 6 1x
Print Recipe



  • 2 cups cremini mushrooms, whole
  • 1 cup cherry tomatoes, whole
  • 1 green bell pepper, cut into chunks
  • 1 onion, cut into chunks
  • 1 red bell pepper, cut into chunks
  • 1 yellow bell pepper, cut into chunks
  • 1 zucchini, cut into chunks


  • 3 tbsp apple juice, unsweetened
  • 2 tbsp basil, fresh, minced
  • 1 tbsp Dijon mustard
  • 1 tbsp maple syrup
  • 1 tbsp, tamari, low-sodium
  • 2 tsp garlic, fresh, minced
  • Black pepper, freshly ground, to taste


  1. Whisk marinade ingredients then place in a resealable plastic bag.
  2. Add prepared vegetables to bag and refrigerate for two hours.
  3. Drain marinade into a bowl and reserve for grilling.
  4. Thread vegetables onto wooden or metal skewers.
  5. Grill kabobs on non-stick foil on preheated grill about 10-15 minutes, turning occasionally and basting with reserved marinade.

Notes: Other ingredients that work in this recipe include tofu cubes, yellow squash, sweet onions, eggplant, baby potatoes, and sliced corn cobs.

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Rosane Oliveira, DVM, PhD

President & CEO, Plant-Based Life Foundation | Dr. Rosane Oliveira combines a lifelong passion for nutrition with 25 years of genetics research to create programs that help people develop healthy habits on their journey towards a more plant-based lifestyle. She is a Visiting Clinical Professor in Public Health Sciences and was the founding director of the first Integrative Medicine program at the UC Davis School of Medicine. She completed her postgraduate studies in Brazil and did her postdoctoral training in immunogenetics and functional genomics at the University of Illinois at Urbana-Champaign.