VEGETABLE KABOB

Using Caribbean Peppa Sauce

The classic vegetable Kebob elevated to another level of explosive flavor with Caribbean Peppa!

Prep Time: 20 mins

Cook time: 25 mins

Total Time: 45 mins

Ingredients:

20 Med-sized Crimini mushrooms whole ( Remove the stem. Feel free to use your favorite mushroom)
1 TBLS olive or avocado oil
2 ears of corn Boiled and cut into 1-inch rounds
2 large bell peppers cut into large cubes
10 Large Cherry Tomatoes
2 large Zucchini or yellow squash cut into 1-inch rounds
1 large white or red onion cut into large cubes.
Plant Bomb Caribbean Peppa

Instructions:

Tip: soak bamboo skewers in water overnight to prevent them from burning on the grill.

Bring a med-sized stock pot ¾ full of water to a boil. Boil ears of corn for 15 mins until tender. Strain and allow to cool.
Assemble Kebobs in the order you prefer. Once assembled, coat lightly with oil and season each kebob with salt and pepper.
Brush a generous amount of Peppa sauce on each Kebob.
Preheat a grill or grill pan to Med/ high heat. Ensure you grease your grill by wiping it down with oil or spraying it.
Cook kabobs evenly for approximately 5 mins on each side until the desired doneness being careful not to overcook. Veggies should still have a bit of a crunch to them.
Get these Kebobs off the grill, onto a platter, and to the table immediately to enjoy!

Yield: 10 servings

Special notes: This Recipe is vegan and gluten-free

Cool, Crunchy, and nutrition-packed! This irresistible salad is perfect for sunny days and get-togethers.

Caribbean Peppa works amazing as a dipping sauce as well!