Welcome to barbeque season! Have you fired up the grill yet? I’ve been collecting some easy barbecue recipes to have on hand for July and August because we’re renovating our kitchen at the end of July. I’m doing a happy dance for the Future Kitchen, but I’ll be mourning the loss of Current Kitchen for several weeks. How’s a food blogger gonna get by? Well, I have a plan, my friends. Rather than abandoning the blog for 5-6 weeks, I’ve been setting aside recipes in advance that I can post during the renovation. I’m also setting aside recipes for late September/October while I’m soaking up time with our new baby. So, if things seem a bit quieter around here lately, that’s because I’ve been working hard sneaking away recipes for the upcoming months (you might see sneak peeks on Instagram though). I’m hoping this will help make these upcoming transitions a bit smoother!
Oh, and if any of you have any suggestions for “kitchen-free” or barbeque meals to make during a kitchen renovation, I welcome them with open arms. I have a feeling the spiralizer and Vitamix are going to get lots of use. We don’t own a microwave, but I’m wondering if I should invest in a hot plate to have on hand. Of course, lots of barbeque action will be going down too. This was a great one to kick off the season.
Vegan Green Goddess Dressing with Grilled Veggie Kabobs
Yield
about 3/4 cup dressing
Prep time
Cook time
Total time
This recipe is adapted from my first attempt at a vegan Green Goddess dressing a few years ago. The former version was quite different from the original Goddess Dressing recipe, so this time I wanted to make something a bit more similar to the original using the same herbs (tarragon and chives) and a bit of egg-free mayo for an authentic flavour. I also added in some fresh avocado to give it a lovely creamy texture while giving it a boost of healthy fats. You can use this tangy and fresh dressing so many ways, but we especially love it spooned over grilled veggie kabobs. It's also lovely on a wrap, as a dip, or on a veggie burger.
Ingredients
FOR THE DRESSING:
- 1 small garlic clove
- 2 tablespoons fresh tarragon
- 4 tablespoons fresh chives
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon apple cider vinegar
- 4 tablespoons egg-free mayo (I use soy-free Veganaise)
- 2 tablespoons water
- 1/3 cup avocado flesh (1/2 a small avocado)
- 1/4 teaspoon fine grain sea salt, or to taste
- Freshly ground black pepper, to taste
FOR THE KABOBS:
- Bell peppers
- Red onion
- Zucchini
- Mushrooms
- Extra virgin olive oil
- Salt and pepper
Directions
- For the dressing: Mince the garlic in a food processor. Now add in the tarragon and chives and process until minced. Finally, add in the rest of the ingredients and process until the dressing is smooth (or just about). Adjust seasonings to taste if desired. Dressing can be used immediately or stored in the fridge (in a sealed container) for 3-4 days.
- For the kabobs: Preheat the BBQ over medium-low heat. Chop vegetables into desired sizes and place on vegetable skewers. Brush oil on veggies to coat all sides and season with salt and pepper. Grill the kabobs for around 15 minutes, rotating every 5 minutes. We grilled for the first 10 minutes on the top rack and then moved them to the bottom rack for the last 3-5 minutes.
- Serve kabobs immediately with a drizzle of dressing on top.
Nutrition Information
(click to expand)
Happy grilling!
Perfect goddess dressing recipe! Best wishes with your new kitchen I will be posting a no cook bean and arugula salad recipe on my blog.
I know I’m a bit late on this, but my suggestion is a toaster oven! You can do anything in it, and then it can slide right into your new kitchen. I don’t have or need a microwave, but we can do ANYTHING with a good toaster oven – from warming up leftovers to baking small batches of cookies!
Not one to use dressings of any kind on my food, however, tried this one, and ‘WOW’ Thank you for another winner!
Hey Angela!
BIG fan of your website and your recipes make a weekly appearance in our house :)
Question – I currently live in Oman and they haven’t brought vegan mayo over here yet… Do you know of any good substitutes or do you have a recipe for a vegan mayo? I was wondering if i used a dollop of your cashew sour cream (used in your lentil-walnut taco recipe). Think that would work? I always get disappointed when I see vegan mayo because it means i wont be able to try the recipe!
Thanks so much and hope the pregnancy is going well!
Hey Jenn,
There is a recipe for it in my cookbook – super easy to make! It has soy in it though so not sure if that’s an issue with you. Otherwise, I don’t know of any alternatives. Hope this helps!
So many wonderful recipes with avocado! Sadly, I am very allergic to avocados and wonder if anyone can suggest some substitutes.
Thank you,
Marilyn
These were great and easy. The dressing was the best part. We don’t have a grill so we made them in a grill pan. Still pretty good.
The dressing was a good addition to grilled veggies
My family used an electrical wok during kitchen renovation. Could be a solution if you are still looking for one.
I tried this on veggie kabobs and then again as a salad dressing and it was DELICIOUS! I’ve been looking for a homemade dressing where I can control the ingredients and this is now a favorite, for sure! Thank you so much!
Completely non food question here… where’d you get your turquoise necklace??? LOVE.
I tried this on veggie kabobs for dinner tonight and it was absolutely incredible! This will now be my go to dressing for the summer (and winter if i grill), and I love that I have control over every single thing that goes into it. Kudos!
These right here were amazing! I started trying to get my grilling in before the summer ends and this has been on my list forever. I finally got around to them and they did not dissapoint!
That’s great to hear, Cory!
The Goddess dressing is amazing..can’t get enough of it…thank you!!!!!!