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.
Featuring all new, protein-packed salads, hearty toppers, flavour boosters, and dressings you'll want to drink, my new cookbook will transform the way you think about salads. Oh, and be sure to flip to the back for a surprise dessert chapter!
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!
OMG- your photos just get more and more stunning. Whatever you’re doing, it’s fabulous and constantly an inspiration. (and maybe a photography tips post – or e-book! – is in your future as the kitchen slows down?) <3
Love the baby bump in the pics!!!!
We just got an electric pressure cooker because our house gets way too hot in the summer and we can’t use the oven or we will melt. It is fantastic. SO. FAST. I highly recommend it! Cooks beans from dry to done in 35 minutes.
Loving the baby bump!
YUMMY! Made this tonight for diner and it was amazing! My hubby, 4 year old and 2 year old all loved it. I don’t have a grill so I baked the skewers at 450 for 40ish minutes and served with basmati rice. Will be making again soon, thanks so much!
These look sooo yummm! You made me miss tarragon! :) My grandma used to grow it and put it in my favorite food, so it has nice childhood memories.. :)
This is my favorite herb but I cannot get any fresh where I am at the moment :/ I’m wondering if it’s easy to grow from seeds.
Eat the rainbow! This looks absolutely delicious and the perfect summer dish. I can’t wait to try it out.
I have to say….this was divine! From a meat-eater who is now eating vegetarian several times a week now and transitioning us slowly over to the veggie lifestyle…..this is fantastic! Who needs garbage when you can eat like this !?!? :)
Totally unrelated to this post … [maybe you should have a Cookbook Comments forum??]
CONGRATULATIONS … I just served your cookbook brownies to my dad–world’s biggest brownie connoisseur and toughest critic. He LOVED them. He was surprised and impressed that they were vegan and gluten-free. He is recently lactose-intolerant (after a lifetime of overindulging in ice cream and buttery baked goods :-) ) so these butter-free brownies were perfect for him! Thank you! (Happy Fathers Day, Eric!)
Angela,
Thank you for your website! I am new to being a vegan.
First, I need help! I’m having a hard time with dairy and meat flavoring in soups and meals… Do you know of any easy, home, flavorful alternatives?
Second, do you have any pointers on grilled foods? I loveto grill int he summer and this post is wonderful!
I really appriciate it!
Thank you,
Christine
This looks delicious!!! I’ll definitely make this recipe some time next week. :D
webbyra.com/
Hi Angela! I’m loving all of your summer recipe additions:). I had a question regarding your chickpea salad. I was wondering if you would think it would work to roast the chickpeas before? I realize they wouldn’t mash up as well, but I wanted to hear your thoughts. Thanks!
Having a crockpot and a rice maker has helped me through a kitchen renovation and two babies.
I am spook excited to make this. Thank you so much for this dressing recipe.
I am so excited to make this. Thank you for this dressing recipe.
These Kabobs were a HUGE hit for Fathers Day dinner :) The dressing made the meal complete. It was unbelievable! Thanks for sharing!
Holey Guacamole! Those look delicious! you really outdid yourself with these yummy goodnesses!Also, my name is Tayler, and I am running for PETAs Cutest Vegan Alive! This would be a great opportunity for me, and I would love if you could check out my quick bio and check out what I do for animals, other people, and the environment! I would be so grateful to anyone and everyone who could help me out and allow me to win this contest so that I could portray vegans in the media and show how delicious vegan food is (I am a huge cook) and how one can affect the world!
Thanks!!!
features.peta2.com/cutest-vegan-alive-2014/Contestant.aspx?cid=11450&r=2
Cute necklace, and I love Green Goddess dressing, so thanks for the recipe!
Hi! This sounds so delicious that my husband are going to make it tonight!
I am allergic to avocados though (such a shame b/c so many vegan recipes include avocado:( ) Could you recommend any suggestions that are nut free and could replace the avocado’s creaminess?
I just happened to make a dressing almost exactly like this with a bunch of leftover herbs in my fridge and it tasted fabulous! The differences were I used cilantro and basil rather than tarragon and tahini instead of mayo. I also added a tablespoon of nooch, making it more like a pesto… I may have also thrown in a couple of raw mushrooms in a moment of pure inspired chefdom hehe!
Mmmmmm!!!! Made this last night and it was so good. We turned it into a meal by grilling some pitas, adding some tofu quickly sauteed with olive oil, salt and pepper, and then loading on the veggies and sauce. It was like an amazing vegan donair.