Oh how I love summer! Not just because of the warmer weather, relaxed atmosphere and vacations that surround us, but because I love summer cuisine! Typically it has a lighter flare to it and is often cooked over an outdoor grill as we escape the walls of our homes and save the air conditioning just a bit.
But if you’re a vegetarian, or someone who doesn’t care so much for animal protein (like myself) you’re summer grill options are limited. You can only take so many variations of the veggie burger and sometimes it’s just more fun to mix it up. So here you have it! A great variation for traditional Vegetarian BBQ recipe! These tasty Kabobs are loaded with flavor, nutrition and of course color.
The best part? They are super easy to put together. MorningStar Farms® takes care of the protein magic for you and all you’re left to do is a little rinsing, chopping, skewering and you’re all set to head to the grill. I’ve been a fan of MorningStar Farms® products long before this recipe came to be. Whether it’s hosting a party or cooking dinner for the family, they offer a fresh and versatile take on eating well with more than 30 products and 600 recipes that are convenient and delicious.
Vegetarian BBQ – Colorful Kabobs
- 1 box of MorningStar Farms® Veggie Meatballs
- 1/2 cup of your favorite BBQ sauce (optional)
- 1 red pepper
- 1 orange pepper
- 1 yellow squash
- 1 green zucchini
- 1 indigo (red) onion
- 5 kabob skewers
- Remove the meatballs from the plastic package and place in a medium bowl. They will be frozen, and your goal is to let them defrost just enough so that you can stick a skewer through them. Cover with BBQ sauce for added flavor (optional).
- As your meatballs are defrosting and marinating, wash and chop your veggies into uniform size pieces.
- As soon as the meatballs are soft enough to skewer, load them up! It’s a good idea to get into a pattern of veggies so that you run out of everything at the same time. I followed this pattern: onion, zucchini, meatball, yellow squash, orange pepper, meatball, red pepper, red onion, meatball, and so on.
- Season the skewers with garlic salt and black pepper.
- Preheat your grill to medium heat and place the skewers directly on the grill. Be sure to rotated every 3-5 minutes and cook for a total of 8-12 minutes depending on the heat of your grill. Your goal is to warm up the meatballs and soften the veggies. You want the edges slightly charred.
- Brush the cooked skewers with additional BBQ sauce for added flavor before serving (optional).
Nutrition: Depending on how you skewered these out and the BBQ sauce you may choose to use, the nutrition will vary a little. But for the most part, 2 skewers will be one serving and it have about 300 calories, 24g protein, 10g of fiber, 6g of fat and will be high in niacin, thiamin, vitamins A, B6, B12 and C and low in saturated fat and cholesterol free.
Servings: This recipe will make 5 skewers with 3 meatballs per skewer. This is a great recipe to double up on because the leftover are awesome for salad toppings and omelets later in the week.
Be sure to visit www.morningstarfarms.com to find more exciting new ways to enjoy MorningStar Farms® and spice up your vegetarian or meatless kitchen and grill!
I hope you like this clever twist on your traditional vegetarian BBQ recipe! What other clever vegetarian dishes do you grill up over an open fire? I’d love to hear about them!
I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.
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