These Vegetable Kebabs with Rosemary offer a vibrant, plant-based twist on classic grilled appetizers. The firm tofu cubes soak up the earthy, pine-like notes of fresh rosemary, while button mushrooms provide a meaty texture and deep umami flavor. Sweet red peppers and zucchini slices add a juicy crunch and bright color, balancing the savory elements perfectly. Cherry tomatoes burst with acidity, cutting through the richness of the oil marinade. Ideal for summer barbecues, potlucks, or as a light starter before a main course, these kebabs are simple to assemble and cook. They deliver a satisfying, wholesome experience that highlights the natural flavors of seasonal produce. Easy to make with pantry staples, this dish is a reliable favorite for quick, healthy entertaining.
Vegetable Kebabs With Rosemary
Description
These Vegetable Kebabs with Rosemary offer a vibrant, plant-based twist on classic grilled appetizers. The firm tofu cubes soak up the earthy, pine-like notes of fresh rosemary, while button mushrooms provide a meaty texture and deep umami flavor. Sweet red peppers and zucchini slices add a juicy crunch and bright color, balancing the savory elements perfectly. Cherry tomatoes burst with acidity, cutting through the richness of the oil marinade. Ideal for summer barbecues, potlucks, or as a light starter before a main course, these kebabs are simple to assemble and cook. They deliver a satisfying, wholesome experience that highlights the natural flavors of seasonal produce. Easy to make with pantry staples, this dish is a reliable favorite for quick, healthy entertaining.Ingredients
Directions
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Preheat grill to medium-high heat.
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If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
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Cut the zucchini into 1/2-inch thick slices.
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Cut the red pepper into strips about 1 inch long and 1/2 inch wide.
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Cut the tofu into 1/2-inch cubes.
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Thread the mushrooms, tofu cubes, red pepper strips, zucchini slices, corn, and cherry tomatoes onto the skewers, alternating ingredients.
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Brush the kebabs lightly with oil and sprinkle with chopped rosemary and salt.
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Grill the kebabs for 12 to 15 minutes, turning occasionally, until vegetables are tender and slightly charred.
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Serve immediately while hot.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 154.9kcal
- % Daily Value *
- Total Fat 1.4g3%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 18.8mg1%
- Total Carbohydrate 27.0g9%
- Dietary Fiber 8.7g35%
- Sugars 7.6g
- Protein 14.7g30%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use fresh rosemary for the best flavor; if unavailable, use 1 teaspoon of dried rosemary.
Ensure tofu is pressed and firm to prevent it from falling apart during grilling.
You can substitute zucchini with eggplant or yellow squash for variety.
If grilling is not possible, broil the kebabs in the oven for 10-12 minutes.
