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Grilled Vegetable Skewers with Vegan Lemon Beurre Blanc Sauce
Author
Veg Life Staff
Ingredients
FOR THE BEURRE BLANC SAUCE:
1-2
Shallots
finely minced
1/2
C
White Wine
vegan-friendly
2
Tbl Lemon Juice
6
Tbl Vegan Margarine
Salt & Pepper
to taste
*
FOR THE SKEWERS:
1
pieces
Medium Zucchini
cut into 1"
1
pieces
Medium Yellow Squash
cut into 1"
Baby Portobello Mushrooms
cleaned & stems trimmed
1
pieces
Red Pepper
cut into 1"
Medium-sized Shallots
skins removed & ends trimmed
*
FOR SERVING:
Rice of your choosing
Flour Tortillas
optional
Grilled Lemons
Instructions
Prep all of your vegetables and skewer them. The order doesn't really matter, but I try to make sure it presents well with alternating colors.
Preheat the grill. You could also do this indoors on a grill pan.
Lightly oil the veggies and season with salt and pepper.
Grill each side 8-10 minutes.
While the veggies are grilling, prepare the rice according to manufacturer's instructions.
For the sauce, add the white wine, lemon juice and shallots to a heavy saucepan. Reduce the liquid by half.
While whisking, add small amounts of the vegan margarine to the reduction until emulsified.
Serve the skewers over the rice and give a drizzle of the sauce. You don't need much.
Flour tortillas are optional.
Finish with a squeeze of grilled lemon.