These veggie kebabs are fun to make AND to eat!
2 Cup Mixed bell peppers, cut in chunks
2 Cup Zucchini, sliced
1/4 Cup Olive oil
1/3 Cup Soy sauce, low sodium
1 Tbsp Apple cider vinegar
2 Cup Mushrooms, whole
2 Cup Yellow squash, sliced
1/3 Cup Maple flavoured syrup
1 Tbsp Garlic, minced
Sea salt & pepper
In a medium bowl, mix together olive oil, maple syrup, soy sauce, garlic, vinegar and pepper. Pour into a large resealable baggie; add veggies and turn several times to coat. Refrigerate at least 4 hours or overnight.
When ready to roast veggies, preheat oven to 425 degrees.
Place veggies on skewers leaving at least ½” between them so they cook evenly. Discard remaining marinade.
Place kabobs on a baking sheet; roast for 25 minutes, flipping once during cooking.
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