About
These spiced vegan kebabs are loaded with Mediterranean vegetables and coated in a harissa marinade before being oven baked until charred and tender and served with a harissa yogurt for dipping.
These make a great vegan lunch option served with a side salad or a portion of cauliflower rice.
Ingredients
- 2 teaspoon harissa paste by trader joe's
- 2 tablespoon coconut milk yogurt alternative by coyo
- 1 small yellow bell peppers, raw
- 1 small red bell peppers, raw
- 1 tablespoon olive oil
- ¼ medium zucchini
- ¼ medium eggplant, raw
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Soak two wooden kebabs skewers in water for 20 minutes, then preheat the oven to 400 degrees Fahrenheit.
- Slice the eggplant and zucchini into 3/4 inch discs. Slice the peppers into quarters discarding the core and seeds. Add to a mixing bowl and season to taste. Toss to combine.
- Add the olive and 1 teaspoon of harissa paste to a small mixing bowl. Stir well to combine and drizzle over the vegetables. Use your hands to rub the marinade into the vegetables.
- Thread the marinated vegetables into the soaked skewers, alternating the vegetables and dividing evenly between the skewers.
- Transfer to the oven to bake for 20-22 minutes until the vegetables are tender and lightly charred.
- Add the coconut milk yogurt to a mixing bowl with the remaining harissa paste and stir to combine. Serve as a dip with the roasted kebabs.
Nutrition Facts
- Servings: 2
- Calories: 150.0kcal/470.7kJ (per serving)
- Fat: 11.3g (per serving)
- Carbs: 11.4g (per serving)
- Protein: 2.0g (per serving)
