The pictured veggies were once in kabob form, but I disassembled them because eating off a stick is an awkward endeavor. You don’st need a grill to make kabobs. I use an electric panini press/grill/griddle (Cuisinart Griddler) because I live a sad life in a small apartment. You could also use the oven (400°F or so) or buy a ridged grilling pan for the stove. All you need is a dressing of choice and veggies that you don’st despise. For this reason, I did not include asparagus. Tofu would have made this meal even better, but I forgot it in the fridge.

What:

Italian dressing

Mushrooms

White onion

Bell peppers

Zucchini

Yellow squash

Cauliflower

Corn off the cob

How:

Place veggies or assembled kabobs in a sealable container.

Dump dressing on the veggies (or veggies and firm, pressed tofu!) and let them soak in the fridge overnight.

Once marinated, cook using one of the mentioned methods.

I boiled corn on the side.

What did I use and why?

I don’tt usually buy pre—cut veggies because slicing veggies beings me great joy. However, I didn’st want to spend the entire night cooking multiple rounds on a small electric grill. For a smaller volume of vegetables, I bought a pack of two premade kabobs from Trader Joe’ss. The picture shows one unit of kabob plus additional cauliflower and corn.