• Chargrilled vegetable shish kebabs (Benito Martin)

"Always popular and so easy to make, vegetable kebabs are perfect for entertaining. You can whip them up in any combination and make them as colourful as you like. Try a few fruit pieces (pineapple, peach and pear work wonders) amongst the vegetables if you're in the mood. Add this tangy peanut sauce to really give them a wow factor. They're guaranteed to be a hit at your next summer barbecue." Rebecca Weller, Vegan Sparkles






Skill level

Average: 4.2 (19 votes)


  • 1 zucchini
  • 1 red onion
  • 1 capsicum (any colour)
  • 12 cup mushrooms, stems removed
  • 6 cherry tomatoes 
  • ¼ cup fresh coriander leaves, roughly chopped (to garnish)

Tangy peanut sauce

  • ¼ cup peanut butter (see Note)
  • 1 tbsp hulled tahini
  • ¼ cup lemon juice
  • 2 tbsp tamari (see Note)
  • ½ small red chilli, finely chopped 
  • 1 tsp sesame oil
  • ½ tsp sea salt 
  • pinch of freshly cracked black pepper

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Soaking time 30 minutes

Soak 6 wooden skewers for 30 minutes or so (to avoid burning on the grill) while preparing the vegetables.

Preheat a grill plate or barbecue to medium-high.

Slice the zucchini into 1 cm-thick "coins". Chop the red onion and capsicum into pieces roughly the same size as the zucchini. Holding each skewer in your hand (allowing room for it to be held when cooked), thread vegetables onto the pointy end. Layer zucchini, mushroom, capsicum and red onion twice each, before finishing with one cherry tomato.

Place the skewers on the grill. Cook for 5-10 minutes, turning occasionally, until vegetables are cooked. Remove from the heat and assemble on plates.

Combine all the sauce ingredients in a jar with 3 tbsp of water, top with a lid and shake vigorously to combine. Drizzle the sauce over the vegetables, garnish with chopped coriander, and serve on a bed of steamed quinoa or brown rice. 



• I prefer natural peanut butter with no added salt or sugar.

• Tamari is Japanese soy sauce made naturally without gluten. If you can’t find tamari, choose a low-salt soy sauce.


Photography by Benito Martin. Food styling by Alice Storey. Prop styling by Lynsey Fryers. Food preparation by Alice Storey & Georgina Larby.


Rebecca Weller is a holistic health, lifestyle and business coach. She has coached more than 200 women in creating a life they love. Rebecca provides one-on-one and group coaching programs, and is the author of Eating for Energy and Dessert SuperSmoothies.


Recipe by Rebecca Weller from Vegan Sparkles.