Forktionary

Bbq Broccoli And Cauliflower My Son's Recipe Recipe

Elevate your BBQ game with these incredible grilled broccoli and cauliflower kebabs! My son, a culinary school graduate, created this sensational recipe – restaurant-quality flavor, guaranteed. Perfectly charred veggies infused with a smoky BBQ marinade, these kebabs are surprisingly easy to make and bursting with flavor. Try adding Chinese Five Spice for an extra layer of deliciousness. Get ready for rave reviews!

Prep Time 30 mins
Cook Time 60 mins
Calories 389.9 kcal
Protein 7g
Rating 5.0 (3 Reviews)
Bbq Broccoli And Cauliflower My Son's Recipe 130

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Bbq Broccoli And Cauliflower My Son's Recipe

  • 1/4 cup rice wine vinegar
  • Not used in recipe
  • 2 cloves garlic, minced
  • Not used in recipe
  • Not used in recipe
  • 1/2 teaspoon black pepper
  • 8 ounces button mushrooms, sliced
  • Not used in recipe
  • 1 large head broccoli, cut into florets
  • 1 large head cauliflower, cut into florets
  • 1 bell pepper (any color), seeded and cut into 1-inch pieces
  • Not used in recipe
  • 1 medium zucchini, cut into 1/2-inch semi-circles
  • 1 medium yellow squash, cut into 1/2-inch semi-circles
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 2 tablespoons sesame oil
  • 1 teaspoon grated fresh ginger (optional)
  • 1 medium red onion, cut into 1-inch pieces

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Bbq Broccoli And Cauliflower My Son's Recipe? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Bbq Broccoli And Cauliflower My Son's Recipe

  1. Whisk together BBQ marinade ingredients (see recipe below). Set aside.
  2. Cut 1 medium zucchini and 1 medium yellow squash into 1/2-inch semi-circles.
  3. Blanch zucchini, squash, 1 medium red onion (cut into 1-inch pieces), 1 large head broccoli (cut into florets), 1 large head cauliflower (cut into florets), and 1 bell pepper (any color, seeded and cut into 1-inch pieces) in boiling water for 2 minutes. Immediately transfer to an ice bath to stop cooking. Drain thoroughly.
  4. In a large bowl, combine the blanched vegetables, 8 oz cremini mushrooms (sliced), and the BBQ marinade. Gently toss to coat evenly.
  5. Marinate for at least 30 minutes, or up to 45 minutes in the refrigerator.
  6. Thread marinated vegetables and mushrooms onto soaked bamboo skewers.
  7. Preheat grill to high heat. Grill kebabs for 10-15 minutes, turning frequently, until tender and slightly charred.
  8. Serve immediately and enjoy! Garnish with sesame seeds or chopped green onions for extra flair.

Nutrition Information (Approximate per serving)

Sodium

49 g

Sugar

19g

Fat

25g

Carbs

3g

Recipe Categories (Choose a category and find related recipes!)

Starters Appetizers & Snacks Side Dishes American Healthy Vegetarian Vegan Gluten Free Summer Recipes Grilling & Bbq

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Side Dishes Vegetables Novelty Technique