These vegan kabobs are easy and fast! And each serving is 2 skewers, but they are so healthy you could could have 2 servings (4 skewers) and still be under 500 calories!I prefer to use metal skewers as they are reusable and safer. But if prefer to use wooden that is ok too. Just make sure to soak them in water for an hour before starting the recipe. Otherwise they will catch on fire. Special Tip: You could add cubes of tofu to this recipe as well, I recommend extra firm. And be sure to add them to the marinade to soak up all the yummy flavors!
In a large bowl combine all of the marinade ingredients and set aside.
Cut the bell peppers, onion and zucchini into bite sized chunks.
Halve the mushrooms.
Slice the ears of corn into small chunks (about 4-5 kernels deep- see photo).
As you're slicing them, add the vegetables to the marinade. And then toss when slicing is completed, reserving the marinade for basting.
Thread 1-2 each of the veggies onto the skewers alternating so they are well dispersed (see photo).
Grill kebabs over medium heat (in a grill pan on the stovetop, or on a BBQ) for 12-15 minutes, turning often and basting each time with leftover marinade, until all sides of the vegetables are brown and tender.