Veggie skewers are often seen roasting on the grill of omnivores and veggie eaters alike and for a good reason. They’re quick to assemble and cook, and a healthy addition to whatever else is being cooked over that fire. In this dish, the skewers are made into the main part of the dish, not just the side

BBQ Veggie Skewers With Loaded Rice [Vegan, Gluten-Free]

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Cooking Time



To Make the Skewers:

  • 2 medium zucchinis, sliced into 1/2-inch thick rounds
  • 1 large red pepper, cut into thick strips and then each strip cut into half
  • 16 smaller mushrooms
  • 2/3 cup gluten-free BBQ sauce
  • 8 cherry tomatoes

To Make the Rice: 

  • 3 1/2 cups water
  • 1 3/4 cups rice
  • 1 tablespoon olive oil
  • 1 medium yellow onion
  • 2 cloves garlic
  • 1-inch chunk of ginger
  • 2/3 cup dried cranberries
  • 1/3 cup pistachios (roasted and shelled)
  • 2 tablespoons fresh, chopped cilantro
  • 1 teaspoon salt
  • 1/2 teaspoon pepper


To Make the Skewers:

  1.  Place the veggies and the BBQ sauce into a large mixing bowl. Mix so that all veggies are coated with the sauce, and place in the fridge overnight.
  2. Take the BBQ sticks out of the water. Assemble the skewers by dividing the vegetables equally among the sticks, and placing one cherry tomato on top of each stick.
  3. If using the BBQ to cook the veggies, preheat it and place the skewers on the grill. Cook by rotating often until the veggies are cooked (about 10 - 15 minutes). If you choose to use the oven, place the skewers on a baking sheet and place into the oven. Cook for 25 - 30 minutes, flipping halfway through.

To Make the Rice: 

  1. Place in a pot and bring to boil. Lower the heat, cover, and cook for 11 minutes (or the recommended length of time depending on the type of rice chosen). Remove from heat and let sit for 5 minutes.
  2. Heat the oil in a large pan.
  3. Add the onion and cook until translucent (about 5 minutes).
  4. Add the garlic and ginger and cook for 1 minute.
  5. Once the rice is cooked, add the onion/garlic mixture to it and mix well.
  6. Place cranberries, pistachios, cilantro, salt, and pepper into the rice and mix well.
  7. To serve, scoop out 1/2 - 3/4 cup of rice on each plate and top with 2 skewers. Enjoy!


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