Garlic Roasted Veggie Kabobs

Garlic Roasted Veggie Kabobs

Makes 10-12 Kabobs


Garlic Dipping Sauce

½ C raw cashew, soaked 2 hours
½ C water
4-5 cloves garlic
2 Tbsp vegan mayonnaise
1 Tbsp white wine vinegar
Juice of ½ a lemon
¼ tsp salt
A few dashes of cayenne pepper

Vegetable marinate

2 cloves of garlic, mashed
1 stem rosemary, ground
½ tsp salt
a few dashes of black pepper
1-2 Tbsp vegetable oil


3 Zucchini
1 pack Cremini mushrooms
1 head large garlic cloves
1 bunch cherry tomatoes
2-3 chives
1 ½ - 2 lbs baby purple potatoes

  1. Drain cashews, throw into vitamix or highspeed blender with remaining ingredients. Blend until creamy.
  2. For the veggie marinate, mash garlic and grind rosemary in a mortar, add oil, salt and pepper.
  3. After washing your veggies place purple potatoes on a tray in the oven first for 15 minutes at 375 degrees, since it will take longer for them to cook. Set aside to cool.
  4. Skewer your veggies in desired order, lightly dab marinate using a brush. Place veggies kabobs in the oven for 15-20 minutes at 400 degrees, bake, then set to broil for another 5 minutes.
  5. Once done, enjoy with garlic dipping sauce.


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