General Medical

Summer Recipes: Curried Veggie Kebobs

Editor’s Note: For our Summer Recipes series, we are finding more ways to cool down. Recently, Ellen Sue Spicer-Jacobson showed us how delicious antioxidants are via two delectable fruit salads. Last week we continued with the cool factor with tropical smoothies! This week, we are heating things up with curried veggie kebobs.


Curried Veggie Kebobs


Utensils: Cutting board & knife, measuring cup, wooden skewers, shallow casserole dish to marinate kebobs, serving platter, small pot, cookie sheet or grill pan
Prep Time: 20 minutes
Cooking Time: 20 min.

Note: Soak skewers in water so they won’t burn in the oven. Do that first, before preparing the kebobs. (You can use short ones or long ones or both.)


Marinade: Combine ½ cup virgin olive oil with ¼ cup red wine or red wine vinegar, 1 table spoon of soy sauce or Bragg’s aminos in a small measuring cup. Whisk, and pour into casserole dish for kebobs. Set dish aside.


Kebobs: Any or all of these, organic if possible. The idea is to alternate different vegetables on the skewer for color, taste and variety, using what you like and what you have on hand. Any leftovers can be used in salads or for dips.

4-6 mushrooms
12-15 cherry or grape tomatoes
¼ onion, cut into crescents
½ zucchini, washed and cut into chunks
½ yellow squash, washed and cut into chunks
½ eggplant, washed and cut into chunks
½ bell pepper, cut into squares or triangular pieces
curry powder to taste



  1. Pierce the veggies onto 6” skewers for appetizers or longer (9-10”) skewers for main dishes, alternating the veggies.
  2. Sprinkle on curry powder and marinate for about at least one hour, so these can be made in advance and put in the fridge, overnight if necessary, covered.
  3. Preheat the oven to 375 degrees. Remove marinated kebobs from marinating dish and place kebobs on grill pan or cookie sheet. Bake 10-15 minutes, turning once. Then place oven on broil and cook another 5 minutes, being careful not to burn them. (They can also be grilled on a BBQ grill or hibachi.)
  4. Remove from oven and place on a platter. If using as an appetizer, you can garnish the platter with sprouts if you wish.
    (If using as a main dish, I would cook either rice (I used forbidden rice), couscous, quinoa, etc., starting them before you place the kebobs in the oven. Also, I would heat the marinade on the stove in a small saucepan, and pour over the kebobs and grains when serving.)

Yield: 6-8 kebobs depending on the length of the skewer.

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  • Roz August 14, 2015 at 11:47 am

    Sounds delicious, Ellen Sue. Feel free to bring one to the library for me next time you come in to drop your books off.