A tasty vegan BBQ recipe with colorful vegetables on skewers and tangy mushrooms that have been marinated. Great for a tasty and plant-based grilling experience.
Ingredients: 2 cups button mushrooms, cleaned and halved. 1 red bell pepper, cut into chunks. 1 yellow bell pepper, cut into chunks. 1 zucchini, sliced. 1 red onion, cut into wedges. 2 tablespoons olive oil. 2 tablespoons balsamic vinegar. 1 tablespoon soy sauce. 1 tablespoon maple syrup. 1 teaspoon Dijon mustard. 1 teaspoon smoked paprika. Salt and pepper to taste. Wooden skewers, soaked in water.
Instructions: In a bowl, whisk together olive oil, balsamic vinegar, soy sauce, maple syrup, Dijon mustard, smoked paprika, salt, and pepper to create the marinade. Place mushrooms, bell peppers, zucchini, and red onion in a large resealable plastic bag or shallow dish. Pour the marinade over the veggies, ensuring they are well-coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes to marinate. Preheat the grill to medium-high heat. Thread marinated vegetables onto the soaked wooden skewers, alternating for a colorful mix. Place skewers on the preheated grill and cook for 10-12 minutes, turning occasionally, until vegetables are tender and slightly charred. Serve the tangy mushroom skewers hot off the grill, and enjoy the smoky, flavorful goodness!
Prep Time: 40 minutes
Cook Time: 12 minutes
Long Monica
