A freshly made and unique marinade grace these summer vegetables! Easy to make – the kabobs make an excellent side to just about any dish!

Marinated Veggie Kabobs



4 oz. Lemon Juice
4 Cloves Garlic
1 T. Kelp Powder
4 T. Pizza Seasoning
1 Tsp. Garlic Powder
2 Tsp. Paprika
3 T. Chopped Fresh Parsley
7 oz. Organic Cold Pressed Extra Virgin Olive Oil

16 Crimini Mushrooms (stems removed)
1 Large Red Onion
1 Large Zucchini
2 Red Peppers
1 Large Yellow Squash


In a blender, mix all marinade ingredients.
Place vegetables on a skewer to your liking or as follows: a mushroom, a sliced zucchini, a sliced red onion, a sliced yellow squash and a square red pepper.
Roll in marinade.
Put in dehydrator on Keflex or parchment paper.
Dehydrate for 3-8 hours.

Serves 4.

*Recipe and image courtesy of Ken Blue, Executive Chef.*

About Ken Blue

After graduating from the Hippocrates Health Educator program, Hippocrates engaged Ken to assist the head chef for one year. He soon assumed this pivotal role and has since enriched and expanded the repertoire of delicious, nourishing cuisine served to our guests and visitors. As one time proprietor of his own award winning vegetarian restaurant, his executive culinary skills were well recognized before coming to Hippocrates. Monthly, Ken offers classes on gourmet living food preparation for the general public.