Warm weather at the campground means grilling, and it’s lighting up my food world! 🙂 I’m experimenting, of course, since I haven’t had a grill. But, I can say thus far grilled corn is the only way I ever want to eat it! I place the naked cob on the grill and baste in butter while it grills. Super sweet! So onward to other vegetarian grilled dinners!
I’ve been wanting to try veggie kabobs for the longest time. Finally had my chance, and wow, the results set our hearts aflame! As were the kabobs. Gloriously so. Lol
What set these veggie kabobs ablaze?
The glaze, of course. I basted the kabobs with balsamic vinaigrette.
Much to my surprise, being a newbie griller, flames burst upward as if I’d awakened a dragon. 🙂
Turning the kabobs is both art and sport. 😛
If you can’t tell, I used zucchini, yellow squash, sweet onion, and baby bellas. I also used sustainable bamboo skewers. Just be careful not to torch the skewer in half while grilling. 🙂
Check out these sites for the health benefits of eating these veggie kabobs.
Basically these kabobs are swords, fighting inflammation and disease, guarding your health. And as low calorie, low carb food, you can slay a dragon’s worth for dinner!
We did ruin the vegan meal by adding grilled bread cheese. Feel free to keep it vegan friendly, and add marinated tofu to the kabobs for extra protein. Since I have EDS, I need more protein to repair and maintain muscles. Even with 2 vegan protein drinks daily, I don’t get the required protein. So I try to boost protein while keeping carbs low in every meal and snack. Though because breast cancer runs in my family, I limit soy. So…I don’t eat as much tofu as others can.
Ideally we all should eat for our body’s needs while balancing our ecological impact. A vegan, vegetarian, or Mediterranean diet has the lowest. Enjoy your food and world!!