This Time Last Year: Black Bean Fajita Soup (2013)
In fourth grade I had to present a ‘how to’ project to my class. Students were doing presentaitons on how to fold clothes, how to plant a flower, how to hold a baby without dropping it. Comforting life skills to have.
My early food loving self decided to do a how-to project on the preparation and creation of fruit kabobs! Simple, delicious, and automatically rewarding.
Several years later, my favorite kabob recipe has shifted and grown more complicated than banana chunks and strawberries pushed onto a bamboo stick, but, my love for kabobs stays the same.
This recipe is one of my favorite dinner dishes because it is so versitble to the individual’s taste, extremly healthy, very flavorful, and quite simple! Using an oven to bake these kabobs makes for a cleaner cooking experience than using a grill. However, if you are a big grilling fan, veggie kabobs are absolutely fantastic hot off the grill!
Give these kabobs a try. They’ll taste soo good you won’t even realize how healthy, gluten free, and vegan they are. You’re welcome 🙂
- 2/3 cup soy sauce
- 2 minced garlic cloves
- 2 teaspoons seasoned salt
- 2 Tablespoons brown sugar
- 2 Tablespoons olive oil
- 4 Tablespoons orange juice
- Lemon pepper seasoning to taste
- 1/8 teaspoon ground ginger (more or less to taste)
- Kabob sticks
- 1 fresh pineapple, cut into chunks
- 2 green peppers
- 1 yellow onion
- 1 ½ cups cherry tomatoes
- 1 box button mushrooms, rinsed and stems removed
- 1 large yellow squash
- 1 zucchini
- Wash all of the vegetables, and chop into bite-size chunks and pieces
- In a large bowl, combine the marinade ingredients and stir well.
- Transfer the marinade and vegetables to a large sealable Tupperware, and toss the vegetables in the marinade. Allow to marinade for 1-3 hours, regularly repositioning the vegetables to allow even contact with the marinade. Meanwhile, soak the kabob sticks in water.
- Preheat the oven to 400˚ F and arrange the vegetables on the kabob sticks. Position the kabobs in one even layer on a large baking sheet with a small rim.
- Pour the remaining marinade over the kabobs and bake for 20 minutes, or until the vegetables are soft.
- Set aside any remaining marinade to pour over the vegetables while serving, if desired.
Notes and Tips!:
- Source: A Rented Kitchen
- If you like this dish, try these other entrees from ‘A Rented Kitchen’ (Recipe link found below):