These Grilled Honey Mustard Sweet Potato and Vegetable Kabobs are the perfect meatless option for grilling and are packed with flavor.
I love getting out on the grill during warmer months and vegetable kabobs are one of my favorite things to make. Not only are they healthy, I just love the flavor of grilled vegetables when they are slightly charred, cooked until tender crisp, and ideally covered in a delicious marinade like this honey mustard marinade with rosemary. To pack in the flavor, you want to let the veggies hang out in the marinade for at least 4 hours before it's grilling time. This ensures they are full of that delicious honey mustard flavor.
For the kabobs, you could use almost any combination of veggies, just make sure to choose things that will cook in about the same amount of time. You could also add some tofu, tempeh, seitan, or chicken to add some protein. That's really all it takes. Served with some rice, quinoa, beans, or lentils and you have a healthy and delicious meal.
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- 1/2 cup whole grain mustard (or spicy brown mustard)
- 1/2 cup nonfat plain Greek yogurt
- 2 tbsp honey
- 2 U garlic cloves, minced
- 1 tsp pepper
- 1 tsp salt
- 1 tsp rosemary
- 1/2 tsp paprika
- 2 U medium sweet potatoes
- 2 U zucchini
- 2 cups mushrooms
- 1 U summer squash
- 1 U red pepper
- 1 U green pepper
- 1 U red onion
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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