Guys, does it feel weird to you that I’m posting a blatantly SUMMER recipe? You probably know that I’m in Australia, and we are quickly approaching summer. But I’ve come to realise that the majority of you lovely readers out there are from the Northern Hemisphere (mainly the US & Canada), and you guys are starting to feel the chill of winter. I want to post recipes that YOU will love, but at the same time I want to stay true to myself and continue to buy seasonal produce (and then create seasonal meals like these summery ratatouille kebabs).
So while you might be thinking that kebabs really aren’t your thing right now, I do hope you’ll bookmark/pin this recipe and come back to it when the weather starts to warm up, wherever you are :)
Ok, so now that I’ve got that off my chest, on to these kebabs :) for my inspiration for these skewered ratatouille vegetable kebabs, I brainstormed what vegetables are in season during summer. Tomatoes, capsicums, eggplants, zucchinis… As I was looking at my brainstormed list, I was thinking, “Hey, this would make a delicious ratatouille!”. But summer isn’t really the season for ratatouille, for me at least. Ratatouille is more of a dish I would make during the winter, as a lovely warming casserole to bake in the oven. So this is my summer version of ratatouille – ratatouille kebabs!
I was a bit unsure about including the eggplant on the vegetable kebabs…I didn’t know if it would cook properly (raw eggplant is like a tough sponge…ew). The eggplant was the last vegetable to cook through thoroughly out of the other vegetables on the kebabs, but it soaked up the flavours of the marinade and was so tasty! My 6 year old normally isn’t too keen on eggplant but he didn’t even notice he was eating eggplant when we had these ratatouille kebabs – he just ate the whole thing (apart from the zucchini, that boy just doesn’t like it :| ).
The trick to getting kebabs full of flavour is to drizzle some of the marinade over the vegetable kebabs after they have finished cooking. And of course, if you let the vegetables sit in the marinade for a while before grilling, they will absorb a lot of flavour too.
- 3 tbs soy sauce
- 3 tbs balsamic vinegar
- 1 tsp dried thyme leaves
- 2 tbs extra virgin olive oil
- 1 zucchini
- ½ red onion
- ½ red capsicum
- 2 tomatoes
- 1 small eggplant
- 8 button mushrooms
- Combine the soy sauce, balsamic vinegar, thyme and olive oil in a large dish.
- Dice the vegetables into similarly sized pieces (about 1 inch square) - I cut the tomatoes into eighths, the mushrooms in half, and separated the onion into layers before cutting into inch sized pieces.
- Toss the vegetables with the marinade - you can leave the vegetables sitting in the marinade if desired, for up to 24 hours in the fridge, but a quick toss through the marinade will provide plenty of flavour.
- Thread the vegetables onto skewers, reserve the leftover marinade.
- Heat up the grill/BBQ over a medium heat and let it preheat for a few minutes.
- Place the kebabs on the grill and cook for 5-7 minutes before flipping and cooking for another 5-7 minutes. You may need to flip for an extra 5 minutes if your eggplant doesn't feel cooked through.
- Place the cooked kebabs on a large plate and drizzle over the leftover marinade.
- Serve immediately.
Sharing these kebabs at Healthy Vegan Fridays.
Leave a comment below…
- What hemisphere do you live in?
- What vegan food do you like to cook on your BBQ?
- What are your favourite summer vegetables?