Vegetable Kebabs

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 28 Gen 2026

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These vibrant vegan vegetable kebabs are a seasonal highlight for any outdoor gathering. By grilling each vegetable variety on its own skewer, you ensure that every ingredient—from the delicate cherry tomatoes to the firm, earthy mushrooms—is cooked to its specific point of perfection. The dish is brought to life with a punchy white-wine vinegar and garlic vinaigrette, which adds a bright, acidic contrast to the smoky, charred flavours of the Mediterranean-style vegetables.

This simple plant-based recipe is naturally healthy and serves as a fantastic main course for vegans or a versatile side dish for a classic British barbecue. Using baby aubergines and crisp peppers creates a wonderful range of textures, making it a crowd-pleasing option for family lunches and summer dinner parties alike. Serve them hot from the grill to enjoy the vegetables at their most succulent.

Ingredients for Vegetable Kebabs

120ml white-wine vinegar
1 tablespoon balsamic vinegar (preferably white)
1 spicchio d'aglio grande, tritato
1 1/4 cucchiaini di zucchero
1/2 cucchiaini di sale
1/4 cucchiaini di pepe nero
240ml olio d'oliva
450g small courgette, cut crosswise into 3/4-inch-thick slices
60ml di olio d'oliva
1 1/2 cucchiaini di sale
3/4 cucchiaini di pepe nero
350g cherry tomatoes
450g baby aubergine (about 4 inches long), cut crosswise into 3/4-inch-thick slices
275g cremini mushrooms, trimmed
2 yellow peppers, cut into 1 1/2-inch pieces
1 large red onion, cut into 1 1/2-inch pieces
18 (12-inch) metal or wooden skewers (soaked in warm water 30 minutes if wooden)

How to make Vegetable Kebabs

Whisk together all vinaigrette ingredients in a glass measure until combined.

Toss courgette in a large bowl with 2 teaspoons oil, 1/4 teaspoons salt, and 3/4 teaspoons black pepper. Repeat with remaining vegetables, working with 1 type at a time and keeping each batch separate. Thread vegetables onto skewers (thread courgette and aubergine horizontally through slices so cut sides will lie flat on grill; leave about 3/4 inch between tomatoes, mushrooms, peppers, and onions), using 3 skewers per type of vegetable and not mixing vegetables on any skewer.

Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).

Grill kebabs in 2 batches on lightly oiled grill rack, covered only if using gas grill, turning over once, until vegetables are tender (vegetables, except tomatoes, should be lightly browned; tomatoes should be blistered and shriveled), 6 to 10 minutes (timing will vary among vegetables).

Transfer skewers as cooked to a platter and, if desired, remove vegetables from skewers. Drizzle with some of vinaigrette and serve remaining vinaigrette on the side.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.