Summer Vegan Meal On the Grill

Great Chefs Cook Vegan by Linda Long, highlights recipes from 25 of today’s top chefs. Each chef’s section includes a three or four-course vegan meal, prepared by the chefs, complete with mouth-watering photographs of each recipe. Enjoy the kabob recipe below by Cat Cora, as a delicious summer meal!

Basque Veggie Kabobs with Key Lime Sauce

Serves 6 to 8
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 tablespoon dried orange rind
1⁄2 tablespoon chili powder
3 bell peppers, all colors, cut into 2-inch pieces
1 red onion, cut into 8 pieces
2 portobello mushrooms, cut into quarters
2 zucchini, cut into 2-inch rounds
Olive oil
Combine salt, pepper, orange rind, and chili powder, and rub onto cut vegetables; set aside. Preheat a grill pan and soak some 10-inch wooden skewers in water.

Key Lime Sauce
6 cloves garlic, peeled and chopped
3 dried bay leaves
1 fresh poblano pepper, coarsely chopped with the seeds left in
1 fresh Serrano chile, coarsely chopped with the seeds left in
1⁄2 tablespoon sea salt
1⁄3 finely chopped fresh Italian flat-leaf parsley
1⁄4 cup finely chopped fresh oregano
1⁄4 cup finely chopped fresh basil
3 key limes
1⁄4 cup sherry vinegar
1⁄3 cup olive oil

To make the Key Lime Sauce:
While vegetables are absorbing the rub, make the sauce by combining the garlic, bay leaves, peppers, and sea salt in a mortar and mash with a pestle until a smooth paste is formed. (Or put the ingredients in a blender with a teaspoon or so of vinegar.) Transfer paste to a mixing bowl and add the parsley, oregano and basil. Juice the limes into the bowl. Whisk in the vinegar and oil until combined; set aside.
Skewer the vegetables, layering by type and varying color, and grill on all sides until tender.

How to Plate:
Arrange the kabobs on a large plate and drizzle with Key Lime Sauce. Use any remaining sauce as dip.