Grilled BBQ Veggies with Loaded Rice

Grilled BBQ Veggies with Loaded Rice

Veggie skewers are often seen roasting on the grill of omnivores and veggie eaters alike, and for a good reason. They’re quick to assemble and cook, and a healthy addition to whatever else is being cooked over that fire. In this dish, we took the skewers and made them the main part of the dish, not just the side.

The veggies are first marinated in your favourite BBQ sauce, and then either grilled or baked, depending on your preference. As a companion to the veggies we chose rice, but not any old rice. This rice is loaded with sweet cranberries and salty and crunchy pistachios, which takes it boring plain old rice to something that’s fun, and different with every bite. Hope you enjoy it as much as we did!

Grilled BBQ Veggies with Loaded Rice

Grilled BBQ Veggies with Loaded Rice


Makes 4 main meal servings

Prep time

Active time:

Total time:

How it's made

2 medium zucchinis, sliced in ½ inch thick rounds


Place the veggies and the BBQ sauce into a large mixing bowl. Mix so that all veggies are coated with the sauce, and place in the fridge over night.

1 large red pepper, cut into thick strips and then each strip cut into half

16 smaller mushrooms

⅔ cup BBQ sauce


8 cherry tomatoes


Take the BBQ sticks out of the water. Assemble the skewers by dividing the vegetables equally among the sticks, and placing one cherry tomato on top of each stick.


If using the BBQ to cook the veggies, preheat it and place the skewers on the grill. Cook by rotating often until the veggies are cooked (about 10 - 15 minutes). If you choose to use the oven, place the skewers onto a baking sheet and place into the oven. Cook for 25 - 30 minutes, flipping halfway through.



3½ cups water


Place in a pot and bring to boil. Lower the heat, cover, and cook for 11 minutes (or the recommended length of time depending on the type of rice chosen). Remove from heat and let sit for 5 minutes.

1¾ cup rice


While the rice is cooking...


1 tbsp olive oil


Heat the oil in a large pan.


1 medium yellow onion, diced


Add the onion and cook until translucent (about 5 minutes).


2 cloves of garlic, minced


Add the garlic and ginger and cook for 1 minute.

1 inch piece of ginger, minced


Once the rice is cooked, add the onion/garlic mixture to it and mix well.


⅔ cup dried cranberries


Place into the rice and mix well.

⅓ cup pistachios, roasted and shelled

2 tbsp fresh cilantro, chopped

1 tsp salt

½ tsp pepper


To serve, scoop out ½ - ¾ cup of rice on each plate and top with 2 skewers. Enjoy!

Helpful tips

If you have any leftovers, place them in the fridge for up to 3 days. To re-heat; place the rice into a pan with a little bit of olive oil, take the veggies off the skewer, and mix them into the rice. Heat for 5 - 10 minutes until heated through. If you are after a way to save some time, you can cook the rice ahead of time and either eat it cold, or fry it with a bit of olive oil before serving.

An idea just came to me! If you wish to add more protein to this dish, you can cut up some of our Spicy Seitan Sausages and place it on the skewers alongside the veggies (no need to marinate the sausage). I haven’t tried this yet, but will for sure next time I make this dish.