Ratatouille Kebabs
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Cook time: 
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Serves: 12 kebabs
Ratatouille kebabs for your next vegan BBQ! Marinated & skewered vegetables, grilled to perfection.
  • 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
  1. Combine the soy sauce, balsamic vinegar, thyme and olive oil in a large dish.
  2. 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.
  3. 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.
  4. Thread the vegetables onto skewers, reserve the leftover marinade.
  5. Heat up the grill/BBQ over a medium heat and let it preheat for a few minutes.
  6. 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.
  7. Place the cooked kebabs on a large plate and drizzle over the leftover marinade.
  8. Serve immediately.
Recipe by Vie De La Vegan at http://viedelavegan.com/2015/11/ratatouille-kebabs.html