Melissa's marinated vegetable and tempeh kabobs
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Tamari |
| ¼ | cup | Tarragon vinegar |
| 2 | tablespoons | Lemon juice |
| 2 | tablespoons | Olive oil |
| 1 | tablespoon | Fresh or 1 teaspoon dried basil |
| 1 | tablespoon | Fresh or 1 teaspoon dried thyme |
| 1 | tablespoon | Fresh or 1 teaspoon dried cilantro |
| 2 | Cloves garlic; crushed | |
| ⅛ | teaspoon | Black pepper |
| 8 | ounces | Tempeh; cut into 8 cubes |
| 1 | Red pepper | |
| Cut into 1/2-inch strips | ||
| 1 | Green pepper | |
| Cut into 1/2-inch strips | ||
| 1 | medium | Onion; quartered |
| 1 | small | Zucchini |
| Sliced 1/2-inch thick | ||
| 1 | Yellow summer squash | |
| Sliced 1/2-inch thick | ||
| 12 | mediums | Mushrooms |
| 8 | Cherry tomatoes | |
Directions
"This is Melissa Goldman's recipe for the best barbecue ever."... From The Simple Soybean and Your Health, pp. 203, Mark & Virginia Messina with Kenneth Sechtel.
In a large jar, combine the tamari, tarragon vinegar, lemon juice, olive oil, basil, thyme, cilantro, garlic, and black pepper for a marinade; shake well to mix. Place the tempeh cubes in a steamer or metal sieve over boiling water and steam for 15 minutes.
In a large bowl, combine the red pepper, green pepper, onion, zucchini, squash, mushrooms, and tomatoes. Add the tempeh cubes and marinade, and refrigerate for at least 1 hour.
On four skewers, alternate the vegetables and tempeh. Grill for 5-7minutes, turning frequently and brushing with the marinade.
Serve the vegetables and tempeh either on or off the skewers.
Yield: 4 servings.
Per serving: 273 calories; 20 grams protein; 12 grams fat; 26 grams carbohydrate; 36%fat.
Recipe by: 3/99
Converted by MM_Buster v2.0l.