If you aren’t eating veggie kabobs, you probably should be. You can put just about any veggie you want on them and they’re delicious (in particular if you char them just a touch).

Tonight I made mine with: portobello mushrooms, kumatos (which are amazing little green and red tomatoes that were developed in Spain under the name “Olmeca”), onion, cauliflower, and russet potatoes (skins on because I am lazy and that’s just more fiber I need in an easy, tasty form). I then drizzled them with some salt, pepper, and some olive oil. I grilled them about 20 minutes on low-to-medium heat on the top rack of the grill. Mine were done when the potatoes were because they took the most time.

And did I mention this is vegan? Yep.