GRILLED VEGGIE KEBABS

SERVES 10 KEBABS

1/4 cup olive oil

3 tbsp. lemon juice

2 garlic cloves, minced

1 tsp. dried basil

1 tsp. dried parsley

1/2 tsp. smoked paprika

10 medium cremini mushrooms (or button mushrooms), stemmed

10 cherry tomatoes

One 14- to 15-oz. can artichoke hearts, rinsed and drained

1 zucchini, sliced into 1/2-inch half circles

1 yellow squash, sliced into 1/2- inch half circles

1 red bell pepper, chopped into 1- inch squares

1 orange bell pepper, chopped into 1-inch squares

10 long wooden skewers

NUTRITIONAL VALUES

Calories: 86kcal
Fat: 5.2g (1.5g S.Fat)
Carbs: 9.2g
Protein: 15g
Sugar: 3.5g
Sodium: 324mg

METHOD

In a large shallow bowl or baking dish, combine the olive oil, lemon juice, garlic, basil, parsley, and paprika. Toss the mushrooms, tomatoes, artichoke hearts, zucchini, squash, and bell peppers in the marinade to coat. Marinate for 15 minutes, tossing the vegetables every few minutes. While the vegetables marinate, soak the skewers in water.

Thread the vegetables onto the skewers, ensuring that each skewer has an equal amount of each vegetable.

Preheat the grill to medium-high or a grill pan over medium-high heat on the stove. Cook the kebabs for 4 to 5 minutes per side, brushing with the remaining marinade a couple of times, until tender and slightly charred. Serve right away.

VARIATION

Roasted Veggie Kebabs: Place the kebabs on a baking sheet lined with parchment paper or a silicone baking mat and roast for 20 minutes, flipping once halfway through, at 450°F (230°C, or gas mark 8).

CREAMY ROASTED GARLIC-TOMATO SOUP WITH GRILLED CHEESE CROUTONS

SERVES

SOUP

3 to 4 lb. Roma tomatoes, halved lengthwise

1 tsp. olive oil, plus more for roasting

Salt and black pepper to taste

1 small garlic head (see Variation)

1 sweet onion, diced

One 6 oz. can no-salt-added tomato paste

2 tbsp. coconut sugar (or brown sugar)

2 tbsp. white wine vinegar

2 tsp. dried basil

1 tsp. dried oregano

3 cups low-sodium vegetable broth

1/2 cup unsweetened non-dairy milk (soy-free if necessary)

1 tbsp. nutritional yeast, optional

2 to 3 tbsp. chopped fresh basil, optional

CROUTONS

4 vegan sandwich bread slices (gluten-free if necessary)

Basic Cashew Cheese Sauce, Melty Variation

Vegan butter (soy-free if necessary)

NUTRITIONAL VALUES

Calories: 156kcal
Fat: 5.2g (3.2g S.Fat)
Carbs: 19.6g
Protein: 8g
Sugar: 1.6g
Sodium: 452mg

METHOD

Preheat the oven to 400°F (200°C, or gas mark 6). Line one or two baking sheets with parchment paper or silicone baking mats. Place the tomato halves, cut side up, on the baking sheet(s). Drizzle with olive oil and season with salt and pepper to taste.

Trim the top of the garlic head so that all of the cloves are visible. Place the head on a sheet of aluminium foil and drizzle with olive oil, salt, and pepper. Wrap the foil tightly around the head to completely encase it. Cook for about 40 minutes, or until the garlic is soft and the tomatoes are slightly charred. Take the dish out of the oven. Allow the garlic to cool before unwrapping it. Set aside the tomatoes.

While the garlic cools, heat 1 tablespoon olive oil in a large pot over medium heat. Sauté the onion until it is translucent. Place in a blender.

When the garlic is cool enough to handle, squeeze each clove over a small plate or bowl to release the garlic. Combine the garlic, onions, roasted tomatoes, tomato paste, sugar, vinegar, dried basil, and oregano in a blender. Blend until completely smooth.

Bring the tomato mixture and broth to a boil in a large pot. Reduce to a low heat and cook, stirring occasionally, for about 15 minutes, or until heated through and slightly thickened. Cook for another 5 minutes after adding the milk and nutritional yeast (if using). Reduce the heat to low and cover the soup to keep it warm.

Make the croutons while the soup is simmering: Place two slices of bread on a plate, spread with cheese, and top with another slice of bread. On the outsides of each sandwich, spread butter. Preheat a frying pan over medium heat, preferably cast iron. Place both sandwiches in the pan and cook for 2 to 3 minutes per side, or until crispy and golden on both sides. Remove the sandwiches from the oven and cut them into six squares.

Spoon the soup into bowls and top with a sprinkle of fresh basil (if using) and 3 or 4 grilled cheese croutons per serving (or serve them on the side and add them as you eat). Serve right away. Leftover soup can be stored in an airtight container in the refrigerator for 3 to 4 days.

VARIATIONS

If your family isn't a fan of garlic, you can completely exclude it.