Ingredients & Substitutes

Instructions

1. 1

   Cut 2 large eggplants, 2 large red bell peppers, 2 large yellow bell peppers, and 1 large red onion into 1-inch pieces suitable for skewering.

2. 2

   In a large mixing bowl, combine 0.5 cup gochujang, 0.25 cup olive oil, 2 tablespoons maple syrup, 1 tablespoon lemon juice, and 3 minced cloves of garlic, whisking until a smooth glaze forms.

3. 3

   Add the cut vegetables and 1.5 cups of cooked chickpeas to the gochujang glaze, tossing thoroughly to ensure every piece is evenly coated.

4. 4

   Carefully thread the glazed vegetables and chickpeas alternately onto 8 metal or pre-soaked wooden skewers.

5. 5

   Preheat your grill or open fire to a medium-high heat and fire-roast the skewers for 15-20 minutes, turning them every 4-5 minutes, until the vegetables are tender-crisp and display slight charring.

6. 6

   While the skewers are cooking, prepare the lemon-herb dressing by whisking together 0.25 cup extra virgin olive oil, 1 tablespoon lemon juice, 0.25 cup chopped fresh parsley, and 0.25 cup chopped fresh mint, then season with 0.5 teaspoon salt and 0.25 teaspoon black pepper.

7. 7

   Remove the fire-roasted skewers from the heat and serve immediately, generously drizzling the fresh lemon-herb dressing over them.