Vegetable Kebabs


October 21, 2015

Bariatric friendly vegetarian dish. You can prepare the seasoned vegetables a night before cooking and store in a refrigerator.

  • Prep: 15 mins
  • Cook: 15 mins
  • Yields: 4-6 Servings


1 medium zucchini

1 small eggplant

1 medium sweet or red onion

1 green bell pepper

1 yellow bell pepper

1 red bell pepper

12 cherry tomatoes

½ tsp. of dried oregano

½ tsp. of dried basil leaves

¼ tsp. of dried rosemary

¼ tsp. of dried mint

1 tbsp. of rice, wine, or apple cider vinegar

1 tbsp. of lime or lemon juice

2 tbsp. of olive oil

1/8 tsp. of kosher salt

1/8 tsp. of ground black pepper


1Preheat the grill to medium heat.

2Cut all vegetables, except cherry tomatoes, into large slices and chunks.

3In a large bowl, combine oregano, basil, rosemary, mint, lime/lemon juice, vinegar, olive oil, salt, and black pepper together to make a seasoned vinaigrette.

4Combine the cut vegetables and cherry tomatoes together. Toss and coat the mix vegetables evenly with the seasoned vinaigrette.

5Thread the mix vegetables on skewers.

6Grill the vegetable skewers over medium heat for about 3 minutes per side.

*Consult with your dietitian to make sure this recipe fits in your diet plan and stage.