Bengal Barbecue in Adventureland at the Disneyland Resort is one of my picks for Restaurant Best Bet in my new book, Disneyland on a Budget!
Bengal Barbecue is famous for its grilled beef and chicken, but most people don’t notice the menu beyond the meat—you can get a heaping helping of fresh veggies for under $4!
These veggie skewers make an impressive and inexpensive side dish for your Labor Day Party! You can assemble the skewers up to 2 days ahead, and you can use the leftover veggies (if there are any!) to make a scrambled egg skillet or frittata the morning after you serve the skewers.
I’m nitpicky about getting my Disneyland copycat recipes just right because I love to experience the unmistakable taste of Disneyland at home! This Bengal Barbecue recipe for the veggie skewers is a perfect clone of Disneyland’s Bengal Barbecue recipe.
Free Printable Shopping List and Skewer Diagram
Get my free printable shopping list template that includes how many veggies you need to buy for 4, 8, and 20 skewers. You’ll also get a diagram that shows how Disneyland assembles the Outback Vegetable Skewers at Bengal Barbecue. Click the link below to access my free printable:
Free Printable Bengal Barbecue Outback Vegetable Skewers Shopping List and Skewer Assembly Diagram
Get the printable Bengal Barbecue Recipe below:
- 1 zucchini, sliced into 1″ rounds
- 1 yellow squash, sliced into 1″ rounds
- 4 button mushrooms
- 1 red onion, cut in half, then in thirds, and separated into chunks with 4 layers of onion
- 1 red bell pepper, cut into 2″ squares
- 1 green bell pepper, cut into 2″ squares
- 4 small red potatoes, boiled whole until tender
- 2 Tbsp “unscented” coconut oil, or any oil with a high smoke point
- 1 lemon, cut into 8 wedges (garnish)
- Spice mixture:
- 2 tsp salt
- 1 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp cayenne pepper
- Wash and cut vegetables as described.
- Assemble skewers in this order: Zucchini, red pepper, mushroom, red onion, potato, green pepper, yellow squash.
- Baste the assembled skewers with coconut oil.
- Sprinkle the spice mixture on all sides.
- Grill over direct heat until blackened.
- Serve hot or at room temperature with a lemon wedge; refrigerate leftovers.
Got skewers?
- You need 12″ skewers to fit all the veggies. I love these flat metal skewers! They keep everything I grill in place–no rolling!
- If you use wooden skewers, soak them in water for 30 minutes so you don’t set them on fire when you grill your veggie skewers!
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