Melissas Marinated Vegetable And Tempeh Kabobs
Ingredients
- 1 Yellow summer squash Sliced 1/2-inch thick
- 8 Cherry tomatoes
- 1 tb Fresh ? or 1 teaspoon dried
- 1 md Onion quartered
- 1 sm Zucchini Sliced 1/2-inch thick
- 2 tb olive oil
- 1/8 ts Black pepper
- 12 md Mushrooms
- 1 tb Fresh ? or 1 teaspoon dried
- 8 oz Tempeh cut into 8 cubes
- 1 tb Fresh ? or 1 teaspoon dried
- 2 tb Lemon juice
- 1 Green pepper Cut into 1/2-inch strips
- 1 Cayenne pepper
- Cut into 1/2-inch strips
- 1/4 c Tamari
- 1/4 c Tarragon Vinegar
- 2 Garlic crushed
Instructions
- “This is Melissa Goldmans 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: http://soyfoods.com/recipes 3/99
