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Grilled Vegan Vegetable Skewers with Ginger Sesame Marinade

Vegetable skewers grilling
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These grilled vegan vegetable skewers are a colorful, fast, and flavorful way to turn simple vegetables into a satisfying dinner. Zucchini, mushrooms, red onion, and bell peppers are brushed with a glossy ginger sesame marinade that is savory, lightly sweet, bright with lemon, and pleasantly spicy.

Ingredients

Scale

For the Skewers

  • 2 small zucchini
  • 10 button mushrooms
  • 2 red onions
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 6 skewers, metal or wooden

For the Ginger Sesame Marinade

  • 2 tablespoons soy sauce
  • 2 tablespoons toasted sesame oil
  • 1/2 teaspoon chili flakes
  • 1 tablespoon freshly grated ginger
  • 1 garlic clove, finely grated or minced
  • 1 tablespoon lemon juice
  • 1 tablespoon sugar
  • 1 tablespoon tomato paste

Instructions

  1. If using wooden skewers, soak them in water for 20 to 30 minutes. Set the oven broiler to 400°F, or prepare an outdoor grill for medium-high heat.
  2. Slice the zucchini diagonally into pieces about 1/2 inch thick. Clean the mushrooms. Cut the red onions into quarters. Remove the seeds from both bell peppers and cut the peppers into bite-size chunks.
  3. In a small bowl, whisk together the soy sauce, sesame oil, chili flakes, grated ginger, garlic, lemon juice, sugar, and tomato paste until smooth.
  4. Thread the zucchini, mushrooms, onions, and peppers onto 6 skewers, alternating the vegetables for an even mix of colors and textures.
  5. Brush the skewers generously on all sides with the marinade. Let them stand for a few minutes so the vegetables absorb the flavor. Reserve a little marinade for brushing, if desired.
  6. Arrange the skewers on a lined baking sheet. Broil for 10 to 15 minutes, turning once and brushing with more marinade halfway through, until the vegetables are tender and lightly charred. For firmer vegetables, cook for less time; for softer vegetables, cook a little longer.
  7. Serve hot with whole-grain bread, rice, couscous, or your favorite summer side dish.

Notes

  • For outdoor grilling: Grill over medium-high heat for 8 to 12 minutes, turning often, until the vegetables are tender and lightly charred.
  • Keep pieces even: Cut the vegetables into similarly sized pieces so they cook at the same rate.
  • Watch the sugar: The sugar and tomato paste help the skewers caramelize, but they can darken quickly under a broiler. Keep the pan on the middle rack and watch closely near the end.
  • Add protein: Add firm tofu cubes or pre-cooked vegan sausage pieces for a more filling meal.
  • Make it gluten-free: Use tamari or certified gluten-free soy sauce.
  • Leftovers: Refrigerate leftover cooked skewers for up to 3 days. Remove vegetables from the skewers before storing, then reheat gently in a skillet or microwave.

Keywords: vegan vegetable skewers, grilled vegetable skewers, vegetarian shashlik, vegan shashlik, ginger sesame marinade, oven grilled vegetables

Find it online: https://excelitehost.com/grilled-vegan-vegetable-skewers-with-ginger-sesame-marinade/