Tuesday, May 15, 2012

♡ Vegan Kebabs:


Serves 6.
Total cook time: about 30 minutes.

My mother and I had a lot of fun with this. We had a few mimosas while prepping on Mother's Day morning. She accidentally got the orange juice with high pulp, and they were probably thicker than milkshakes. Her comment: "It's like food, with champagne in it!" (My mother is a very special person).


1 red onion, cubed
1 green pepper, cubed
1 orange or yellow pepper, cubed
1 pineapple, cubed
1 cup cherry tomatoes
1 cup grapes

(We also meant to add zucchini and mango, but I forgot to bring it)

For the Balsamic Reduction:

1 cup balsamic vinegar
1/3 cup olive oil
1/4 cup brown sugar
1 tbsp. Earth Balance buttery spread
1 tbsp. minced garlic
1/4 tsp. crushed red pepper (or to taste)
Dash of salt


1. Whisk balsamic vinegar, olive oil, garlic, and brown sugar together in a small pot. Bring to a boil.

2. Whisk in remaining ingredients and reduce heat. Simmer 10 minutes, whisking occasionally.

3. Set aside.

4. Once the reduction is made, add the veggies and fruit to the kebabs in whichever order you want.

5. Brush with the balsamic reduction and grill on medium high heat for 7 to 10 minutes, turning kebabs half way through.

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