Vegetable Kebabs
CATEGORIES
INGREDIENTS
  • Cooking Time: 12
  • Servings: 4
  • Preparation Time: 15
  • 1 small yellow squash, sliced into 1/4 inch pieces
  • 1 onion, chopped in large chunks
  • 1 red pepper, cut into 8 pieces
  • 1 green pepper, cut into 8 pieces
  • 1-2 zucchini, cut into 1/4 inch slices
  • 1/2 block of firm tofu, cut in large cubes
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • juice of 1 lemon
  • 1 tablespoon Dijon mustard
  • 2 tablespoon chopped fresh basil
  • 2 cloves garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
DIRECTIONS
  1. Mix olive oil, vinegar, lemon juice, mustard, basil, garlic, salt and black pepper together in a small bowl.
  2. Place cut vegetables and tofu in a container with a lid.
  3. Pour marinade over vegetables, toss and put the lid on.
  4. Let sit in refrigerator for 2-3 hours.
  5. Preheat grill.
  6. Place vegetables on skewers alternating as you go.
  7. Reserve marinade to brush vegetables as they cook.
  8. Place kebabs over a medium flame and cover.
  9. Cook for 10-12 minutes, brushing with marinade every 3-4 minutes.
  10. Remove from grill when the vegetables are brown and tender.
RECIPE BACKSTORY
Marinated in a Dijon-herb mixture, these colorful vegetable kebabs are bursting with flavor. Use as a side dish or simply serve with rice.