Welcome to the updated and improved Veggie Quest! Not only is the blog sporting a fresh look, but it’s also got an inspiring new mission: to help you look good, feel great, and love your vegetables!
What can you expect from the new Veggie Quest?
As always, you’ll find deliciously easy vegan vegetable recipes, tips for saving time and money, profiles of the tastiest veggies you aren’t eating yet, and the information you need to look and feel fabulous on a veggie-rich, plant-based diet. (Check out the details here.) You’ll also enjoy faster page load times, big beautiful photos, and easy-to-print recipes.
Also, be sure to sign up to receive tips, quick and easy recipes, and festive ways to enjoy veggies in every season—all delivered right to your inbox. Just let me know where to start sending goodies!
Now on to the most important part of the post…quick and easy vegetables!
Cooking out and kicking back—Veggie Quest style
I don’t know about you, but I’ve had a busy summer. (Although things are a bit calmer now that both my internship and blog redesign are done.) That said, there’s nothing I love more than having friends and family over for a backyard barbeque. And despite a full schedule, you’d better believe I haven’t missed out!
However, I haven’t had time for elaborate menus or recipes. In fact, the last time I had my parents over to grill out, it was pretty much spur of the moment! So Jeff and I put together a 100% fuss-free spread—that also happened to be delicious and healthy.
Easy Low-Fat, Plant-Based Cookout Menu
- Pre-made veggie burgers (we like Engine 2 “Plant-Strong” burgers from Whole Foods)
- Perfectly roasted purple potatoes
- Juicy cantaloupe chunks with blueberries
- Farmer’s market green salad with low-fat tahini dressing
- Quick barbequed vegetable kebabs
After a quick trip to the store, we went from zero to veggie-rich, whole-food, plant-based cookout in less than 2 hours! And the results? Just check out this gorgeous meal (impromptu food styling courtesy of my dad).
But I tell you, as tasty as everything was, the stars of the show—as always—were the barbequed vegetable kebabs. With a simple-yet-kicky combination of sweet onions, pineapple, and peppers, they upgrade any cookout from ho-hum to special occasion—with next to no work on your part. (Especially if you spring for pre-cut pineapple chunks.)
In fact, these kebabs are so easy, I hesitate to call this a recipe, because all you have to do is chop and assemble (especially if you can recruit your husband to grill). And not only are they a snap to make, these kebabs are packed with vitamin C for gorgeous skin and contain a nice array of B vitamins, too.
Hope you enjoy these as much as we do!
- 8 kebab skewers (soaked in water for 10 minutes if bamboo)
- 1 large (or 2 small) red or sweet onions, cut into 1-inch wedges
- 1 large pineapple, cut into 1¼-inch chunks (or a 1-lb container if pre-cut)
- 2 green bell peppers, cut into 1¼-inch chunks
- ⅓ cup of your favorite barbeque sauce (or more, if desired)
- Thread each skewer with 3 chunks each of onion, pineapple, and pepper, alternating as you go. (I like to keep each onion wedge 3-4 layers thick only so they cook quickly.)
- Brush each kebab with barbecue sauce.
- Grill kebabs, covered, for 5-6 minutes. Brush with more barbecue sauce, turn, and cook for another 5-6 minutes, or until the edges of the pineapple begin to caramelize.
For an easy Hawaiian upgrade to any veggie burger, buy a second pineapple, remove the core, and slice into rings. Grill rings until lightly caramelized, flipping halfway through cooking. Use to top your burger (along with sweet onions and a little smashed avocado) for a tropical treat!