Raw Veggie Kebabs Recipe | PBS Food

Recipe from Laura Theodore's Vegan-Ease, © 2015 Laura Theodore, reprinted by permission.


Yield: 10 kebabs

Course: ,


  • 10 bamboo kebab skewers
  • 20 grape or cherry tomatoes
  • 10 pitted green queen or Kalamata olives
  • ½ large sweet red or orange bell pepper, cut in 10 slices
  • ½ zucchini or cucumber, cut in 10 slices
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon extra-virgin olive oil (see note)
  • 6 to 10 basil leaves, very thinly sliced
  • Sea salt, to taste
  • Freshly ground pepper, to taste


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


For a lower calorie dish, simply omit the olive oil and proceed with the recipe as directed.

Nutrition Info

Amount per serving, based on 10 servings: 46 Calories; 3g Fat; 0g Saturated fat; 0g Protein; 273mg Sodium; 4g Total Carbohydrate; 1g Sugars; 1g Fiber
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