Meatless Monday: Vegetable Skewers with Tomato Sauce

This weekend, Ontario’s weather finally got the memo that it’s spring. It was so sunny and warm that I actually wore a sundress. Of course, it didn’t last long – but while it did, I couldn’t help but daydream of the summer days to come. One of my favourite things to eat in the warmer months is a colourful veggie skewer with an easy tomato sauce and a side of rice.

This is a recipe I made last summer on my tiny backyard grill with fresh veggies from the farmer’s market. Yum!

Ingredients

1 medium zucchini
1 red bell pepper
1 small eggplant
Chopped fresh basil
1 medium onion
1 can tomato sauce (or made fresh)
1 cup cooked brown rice
Olive oil
Salt and pepper

Directions

Chop and slice the veggies so they’re thick enough to stay on a skewer, but thin enough to cook through.

Slide all the veggies onto a skewer, drizzle with olive oil and sprinkle with salt and pepper.

Depending on the weather, you can either pop these on the barbecue (watching closely – they’ll only need about 6 minutes on each side). Or, preheat your oven to 350 F degrees, and bake them in a casserole dish for 20 to 30 minutes.

Serve with a side of brown rice, covered in tomato sauce and sprinkled with fresh herbs (my fave is basil).

-Katharine Watts, associate web editor