Grilled Veggie Skewers

Embrace the sizzle of summer with a recipe that's both vibrant and delicious. I’m about to turn up the heat and dish out a mouthwatering guide to creating the perfect Grilled Veggie Skewers – aka a STACK of flavors that perfectly captures the essence of grilling season. These plant-powered kabobs are sure to satisfy taste buds and leave everyone craving more (even the meat eaters in the room… or the backyard). Whether you're a seasoned grill master or a newbie by the BBQ, these skewers are your ticket to a sensational, wholesome feast. Shall we fire it up?

Course Main Course

Cuisine American

Keyword dairy free, gluten free, grill veggies, grilled tofu, marinade, plant based, vegan

Prep Time 15

Cook Time 30

Total Time 45

Servings skewers

Calories 143kcal

Author Jackie Akerberg

Equipment

grill
skewers

Ingredients

Marinade Ingredients

¼ cup balsamic vinegar
1 tsp dijon mustard
1 tbsp maple syrup
1 tbsp soy sauce or tamari
2 tsp dried rosemary
1 tsp garlic powder
½ tsp salt and pepper

Skewers Ingredients

16 oz extra firm tofu pressed and cubed
1 red bell pepper cut into 1” pieces
1 orange bell pepper cut into 1” pieces
1 yellow squash sliced
1 zucchini sliced
1 red onion cut into 1” pieces
12 oz cremini mushrooms sliced
½ pineapple cut into 1” pieces

Instructions

If using bamboo skewers, soak in water for at least 1 hour. Add all ingredients for the marinade to a sealable container. A tupperware dish or ziplock bag would work great. Add in the cubed tofu and marinate for 15-30 minutes, or overnight.
Preheat the grill to 350 and lightly oil the grates. Assemble each skewer with the veggies and marinated tofu, as pictured. Place assembled skewers on a cutting board. Brush the veggies with the excess marinade from the tofu.Grill for 10 minutes, rotating every 2-3 minutes until edges are golden. Enjoy immediately.

Nutrition