Hey vegetarians can do a barbeque too.


  • 1/2 pint cherry tomatoes
  • 2 medium zuchinis
  • 1/2 pint mushrooms (button or portobello)
  • 2 japanese eggplants
  • 1 red bell pepper
  • olive oil
  • salt


  1. Peel eggplants.
  2. Cut all vegetables into bite-sized pieces. If you would like, you can use whole cherry tomatoes or button mushrooms.
  3. Skewer the vegetables in alternating order.
  4. Sprinkle or brush olive oil on kabobs. Salt.
  5. Grill on low heat until vegetables are soft and perhaps a littled bit charred.

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