PS Raw Veggie Kabobs

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Chef: Laura Theodore, The Jazzy Vegetarian
Prep Time:  10 minutes


20 grape or cherry tomatoes
10 pitted green “Queen” or Kalamata olives
½ large sweet red or orange pepper, cut in 10 slices
½ zucchini or cucumber, cut in 10 slices
Sea salt, to taste
Freshly ground pepper, to taste
2 T freshly squeezed lemon juice
6 to 10 basil leaves, very thinly sliced


Thread 10, 8-inch bamboo skewers each with 1 tomato, 1 olive, 1 pepper slice, 1 zucchini or cucumber slice and finishing with a second tomato.  

Arrange the kebabs on a pretty serving platter.

Put the lemon juice in a small bowl and briskly whisk until combined.  
Brush kebab with the lemon sauce, using a small pastry brush.
Sprinkle the basil over the top. 
Season with salt and pepper, to taste. 
Serve room temperature or refrigerate for 1 to 2 hours and served chilled.

With her love for good food, compassion for animals and enthusiasm for great music, multi-talented author, Laura Theodore,  truly is the Jazzy Vegetarian.  Experience the JazzyVegetarian @,,
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