Melissa's Marinated Vegetable and Tempeh Kabobs

Recipe Ingredients

1/4 cup	59ml	Tamari
1/4 cup	59ml	Tarragon vinegar
2 tablespoons	30ml	Lemon juice
2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Fresh basil
		OR
1 teaspoon	5ml	Dried basil
1 tablespoon	15ml	Fresh thyme
		OR
1 teaspoon	5ml	Dried thyme
1 tablespoon	15ml	Fresh cilantro
		OR
1 teaspoon	5ml	Dried cilantro
2		Garlic - crushed
1/8 teaspoon	0.6ml	Black pepper
8 oz	227g	Tempeh - cut into 8 cubes
1		Red pepper - cut into 1/2-inch st
1		Green pepper - cut into 1/2-inch st
1		Onion - quartered (medium)
1		Zucchini - sliced 1/2-inch thic (small)
1		Yellow summer squash - sliced 1/2-inch thic
12		Mushrooms (medium)
8		Cherry tomatoes

Recipe Instructions

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 5-7 minutes, turning frequently and brushing with the marinade.

Serve the vegetables and tempeh either on or off the skewers.

Source:
Indiana Soybean Board

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