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

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