The kebab sauce always gets rave reviews and can be used on most any kebab combo you like.

*These can also be consumed raw when following a raw vegan food plan.


For the Sauce

¼ cup Extra Virgin Olive Oil

1 tbsp Flax Oil (may sub for more EVOO)

¼ cup + 1 tsp Bragg’s Liquid Aminos

2 tbsp (Vegan) Worcestershire

¼ cup + ½ tsp Apple Cider Vinegar

¼ cup + 1 tbsp Honey

1 Garlic Clove, very finely minced

scant tsp tsp Dried Parsley Flakes

¼ tsp Dried, Ground Ginger

¼ tsp Salt

Black Pepper, to taste (optional)

*For Gluten-Free, be sure to check labels on your sauces.

For the Vegetables

4 Portobello Caps

1 Red Onion

1 med-large Zucchini

1 pkg (10.5 oz) Grape or Cherry Tomatoes

2 Sweet Peppers of desired color (I used yellow and orange)

Feel free to mix and match local, in-season produce to make these most any season.


Cut mushrooms, onions, and sweet peppers into 1” squares and place into a large mixing bowl.

Slice zucchini into quarter rounds and add to bowl along with tomatoes.

Stir together all sauce ingredients or blend in a mini blender.  Toss vegetables in enough sauce to evenly coat.  Allow to marinate at least 20-30 minutes.

Skewer vegetables in different combination, keeping textures and colors varied (or save the work and simply serve as mixed vegetable bowls).

Grill until vegetables are tender but not overcooked, turning and brushing with remaining sauce.  Alternatively, you may skip the skewering and roast these veggies in the oven at 425°F for 25 minutes or until tender and roasted to perfection.

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