Whether you’re heating up the grill for Father’s Day or having friends over for a summer dinner party, toss these veggie kabobs on the BBQ.
- 2 Porobello mushrooms, cut into 1 inch pieces
- 2 Tbsp olive oil
- 2 Tbsp soy sauce
- 2 Tbsp balsamic vinegar
- ½ tsp garlic powder
- 1 tsp vegan worcestershire sauce
- 2 red peppers, cut into 1 inch squares
- 1 red onion, cut into 1 inch squares
Combine soy, balsamic, garlic powder and worcestershire sauce in a bowl. Marinate mushrooms in sauce for 4 hours or overnight.
Layer mushrooms, red peppers and onion together on a skewer alternating. Reserve marinating liquid.
BBQ skewers until vegetables are tender, turning and basting with marinade, about 10 to 15 minutes