Ingredients
Scale
- 1 cup lab-grown zucchini, cut into 1-inch pieces
- 1 cup lab-grown bell peppers (red, yellow, green), chopped
- 1 cup lab-grown cherry tomatoes
- 1 cup lab-grown mushrooms, halved
- 1 red onion, sliced into chunks
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- Wooden or metal skewers
Instructions
- Preheat your grill or oven to 400°F (200°C). If grilling, prepare the grill grates.
- In a small bowl, mix olive oil, garlic powder, smoked paprika, salt, and pepper.
- Thread lab-grown zucchini, bell peppers, cherry tomatoes, mushrooms, and red onion onto skewers, alternating for visual appeal.
- Brush the assembled skewers with the seasoned oil mixture, ensuring all sides are coated evenly.
- Place skewers on the grill or in the oven. Grill or roast for about 15-20 minutes, turning occasionally, until vegetables are tender and slightly charred.
- Remove from heat and let cool slightly before serving.
Notes
- For extra flavor, marinate the vegetables in additional vegan marinade for 30 minutes before skewering.
- Use metal skewers for even heat and to avoid soaking time required with wooden skewers.
- Serve with vegan dips like hummus or dairy-free tzatziki for added enjoyment.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Main Course
- Method: Grilling/Roasting
- Cuisine: Vegan/Plant-Based
- Diet: Vegan
Nutrition
- Serving Size: 1 skewer
- Calories: 120 Kcal
- Sugar: 5g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg