Vegetable Kebabs With Creamy Lemon-Garlic Sauce

Name: Vegetable Kebabs With Creamy Lemon-Garlic Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 8 wooden skewers; 1 tbsp ground flax meal; 1 zucchini, sliced into 1/2-in. thick rounds; 1 red bell pepper, cut into 1-in. pieces; 1 227-g pkg small button mushrooms; 3/4 cup + 2 tbsp olive oil, divided; 2 tsp garlic plus seasoning mix, such as Club House; 3 tbsp lemon juice, divided; 3 garlic cloves, chopped; 1/2 tsp salt; 3 tbsp finely chopped parsley; 6 cups cooked tri-colour quinoa; 2 cups shredded romaine, (optional); 1 cup pickled turnip, sticks (optional)

Prep Time15 min
Total Time30 min
Makes4 servings

By Chatelaine

vegan vegetable kebabs with lemon-garlic sauce and quinoa on a neutral round plate

Photo, Carmen Cheung.

We used ground flax meal to make a creamy lemon-garlic dressing for these plant-based vegetable kebabs and quinoa.

Ingredients

8 wooden skewers
1 tbsp ground flax meal
1 zucchini, sliced into 1/2-in. thick rounds
1 red bell pepper, cut into 1-in. pieces
1 227-g pkg small button mushrooms
3/4 cup + 2 tbsp olive oil, divided
2 tsp garlic plus seasoning mix, such as Club House
3 tbsp lemon juice, divided
3 garlic cloves, chopped
1/2 tsp salt
3 tbsp finely chopped parsley
6 cups cooked tri-colour quinoa
2 cups shredded romaine, (optional)
1 cup pickled turnip, sticks (optional)

Instructions

POSITION rack in centre of oven, then preheat to 425F. Line a baking sheet with parchment. Soak wooden skewers in a baking dish filled with hot water.
STIR flax meal with 3 tbsp water in a small bowl. Let stand until thickened, about 10 min. Meanwhile, stir zucchini, bell pepper and mushrooms with 2 tbsp oil, garlic spice blend and 1 tbsp lemon juice in a large bowl. Thread vegetables onto skewers; arrange on a baking sheet.
ROAST, flipping halfway, until vegetables are fork-tender and lightly charred around edges, 14 to 15 min.
SCRAPE flax mixture into a food processor or blender along with garlic, 2 tbsp lemon juice and salt. Whirl to combine. With motor running, slowly add remaining 3/4 cup oil and whirl until thick.
SERVE skewers on quinoa. Stir parsley into sauce, then drizzle or dollop on skewers. Top with shredded lettuce and pickled turnips, if desired.

Nutrition (per serving)

Calories 701, Protein 12g, Carbohydrates 51g, Fat 52g, Fibre 8g, Sodium 364mg.

Kitchen Tips

If you have large mushrooms, cut them into halves or quarters.
Save time by roasting vegetables on a pan instead of skewering.

Find more of our favourite vegan and plant-based recipes here.

Chatelaine

Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.

FILED UNDER:

Dinner vegan roast Editor's Picks plant-based

Copy link

The cover of Chatelaine magazine's spring 2025 issue, reading "weekend prep made easy"; "five delicious weeknight meals", "plus, why you'll never regret buying an air fryer"; "save money, stay stylish how to build a capsule wardrobe" and "home organization special" along with photos of burritos, chicken and rice and white bean soup, quick paella in a dutch oven, almost-instant Thai chicken curry and chicken broccoli casserole in an enamelled cast-iron skillet

Subscribe to Chatelaine!

Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.