Thursday, May 30, 2013

Grilled Veggie Kabobs

These were delicious! We didn't have enough skewers to put all the veggies into "kebob form" so we grilled the rest of the marinated veggies in a foil packet and that turned out delicious too!  I served the veggies over a bed of brown rice with a side of grilled corn on the cob.  A perfect summer meal!

2 medium red potatoes
1 cup extra-firm tofu chunks
1 cup red, yellow, or green bell pepper chunks (I used a variety)
1 cup fresh pineapple chunks
1 cup red onion chunks
1 cup white button mushrooms
1/2 cup zucchini chunks
1/2 cup yellow squash chunks
1 cup cherry tomatoes

1/2 cup olive oil
1/2 cup lemon or lime juice
1/4 cup water
1/4 cup Dijon mustard
2 Tbsp maple syrup
2 Tbsp garlic, minced
2 tbsp chopped fresh basil leaves
1/2 tsp salt
freshly ground pepper to taste

Cut potatoes into cubes (with the skin on) and place in boiling water.  Cook until fork tender.  Drain and set aside. 
Whisk all marinade ingredients together until well incorporated. 
Place the potatoes and the vegetables in a shallow dish or container (I used a gallon ziploc bag).  Pour marinade over vegetables.  Cover and refrigerate for 2 hours.
Preheat outdoor grill to medium heat.
Remove vegetables from marinade, reserving the extra marinade.  Thread vegetables onto skewers, alternating colors.  Cook skewers on grill until vegetables are slightly charred all over, about 10 minutes, basting with reserved marinade and turning occasionally.  

**Note: I placed some of the veggies on skewers and kept some of the veggies loose in a foil packet on the grill.  Both ways turned out great.  I also did not include the pineapple in the marinade.  I simply put the fresh pineapple on the skewers unmarinated.**

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