Most guys consider themselves masters of the BBQ when it comes to flipping burgers, but what about veggies? Even better, what about veggie kebabs?!

Adding vegetables to the grill is actually really simple. Flavour-packed and nutritious veggies are by far the easiest way to make a small change – and a great way to fill half your plate – when it comes to mixing up the barbecuing.

Before we kick off with the kebab recipe, here are a few quick tips for your veggie roast:

  • Make sure you stagger your veggie cooking times. Peppers and eggplant take much longer to cook than zucchini or cherry tomatoes.
  • Veggies are much more delicate than meat and will stick to the grill. Just toss them in a bowl with a light coating of vegetable oil before grilling.
  • You can also pack veggies into tin foil and toss on the grill for a no-mess dinner!

Serves 4

Ingredients:

  • 1 zucchini
  • 2 cup large broccoli florets
  • 1 cup grape tomatoes
  • 1 tbsp parsley or basil, or mint, chopped fresh
  • 1 garlic clove, minced

Salt and pepper to taste

Directions:

  • Cut zucchini crosswise into 1/2 inch slices; place in bowl.
  • Add broccoli and tomatoes.
  • Add herbs, garlic and pepper.
  • Spray vegetables lightly with olive oil cooking spray, or toss them in a bowl to coat well.
  • Skewer vegetables onto skewers alternating with each vegetable.
  • Place on greased grill over medium heat and grill for about 15 minutes, turning twice or until golden and tender crisp.

Dipping Sauce:

  • 1/4 cup plain yogurt
  • 1 tbsp parsley or basil, or mint, chopped fresh
  • 1 tsp Dijon mustard
  • 1 clove garlic small, minced
  • Whisk together yogurt, herb, mustard and garlic in a bowl. Refrigerate until ready to serve with the grilled vegetables.

Serve with dipping sauce.

Canadian Men’s Health Foundation would like to thank the Canadian Produce Marketing Association and their Half Your Plate program for providing this delicious and healthy recipe.