Spring is here and that means one thing: it’s grilling season! This week’s Friday Fave is a vibrant, easy-to-make dish that’s perfect for sunny days and fresh air — Grilled Veggie Skewers with a bold, oil-free marinade.
These skewers are made with just a few simple ingredients — mushrooms, red & green bell peppers and onion — all soaked in a savory marinade overnight, then grilled to perfection.
Grilled Veggie Skewers (Plant-Based & Oil-Free)
You’ll need:
- 8 oz mushrooms
- 1 red bell pepper
- 1 green bell pepper
- 1 large onion
- 1/4 cup Tamari sauce
- 1 tsp maple syrup
- 1 tsp garlic powder
- 1/2 tap smoked paprika
- 1 few “squirts” of Sriracha sauce or hot sauce of choice (optional)
- Chop veggies into skewer-sized pieces.
- In a bowl, whisk together all marinade ingredients.
- Toss veggies in the marinade, cover and refrigerate overnight.
- Thread marinated veggies onto skewers.
- Grill over medium-high heat for 10–12 minutes, turning occasionally, until lightly charred and tender.
- Serve over rice, roasted potatoes or enjoy on their own!
These skewers are colorful, satisfying and bursting with flavor — the perfect way to welcome the weekend.
Wishing you fresh air, good eats and a beautiful Friday!
I started out several years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
