This recipe gives us another reason to pull out the grill - just in case we need one.
Skewers (or Kebobs) are a fun and delicious way to incorporate many of our favorite veggies. Plus, using the grill makes everything taste better! I'm dreaming about all those slightly charred little bits. YUM!
Follow my recipe below, or use your imagination and get creative with all the veggies you most love!
1 recipe Smoked Tofu, or tempeh, or seitan in chunks
1 pound baby Bella mushrooms (optional)
1 medium red onion, cut into small chunks
1 large red, bell pepper, cut into 2-inch pieces
1 large yellow bell pepper, cut into 2-inch pieces
2 small zucchini, cut into 1-inch rounds
Soak wood skewers in warm water for about 20 to 30 minutes before skewing your ingredients so they don't burn.
Once your skewers have been soaked, skewer each ingredient, alternating them so they are somewhat uniform.
Next, brush or spray the vegetables lightly with cooking oil before placing them on the grill; this keeps them from drying out during the grilling process.
Grill each side for about 3 to 5 minutes, turning three to four times until the vegetables are tender and cooked to your liking.
Brush with my homemade tofu marinade or your favorite store-bought marinade for a couple of minutes before removing the skewers from the grill. Serve with extra marinade when plating if desired.
Refrigerate any leftovers for up to 3 days.