Time 30m Yield 4 Number Of Ingredients 13 Steps:
Soak skewers in water for 10 to 20 minutes. Preheat grill for medium heat and lightly oil the grate. Alternately thread zucchini slices, yellow squash slices, mushrooms, onion, tomatoes, pineapple, and bell pepper onto the skewers. Whisk olive oil, basil, oregano, salt, and black pepper in a bowl; brush mixture over vegetables. Cook skewers on preheated grill until vegetables are tender, turning and basting vegetables with olive oil mixture occasionally, 10 to 15 minutes.
Time 20m Yield 2 servings. Number Of Ingredients 10 Steps:
Place the corn on a microwave-safe plate. Cover with waxed paper. Microwave on high for 2 minutes. , On two metal or soaked wooden skewers, alternately thread the corn, zucchini, onion and tomatoes. Lightly coat vegetables with cooking spray. In a small bowl, combine the seasonings; sprinkle over vegetables. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill vegetables, covered, over medium heat or broil 4 in. from the heat for 6-12 minutes or until vegetables are tender, turning frequently.
Time 1h25m Yield 2 Number Of Ingredients 10 Steps:
Place tofu, zucchini, red bell pepper, and mushrooms in a bowl. Mix sriracha sauce, soy sauce, sesame oil, onion, jalapeno, and pepper in a small bowl, and pour over tofu and vegetables. Toss lightly to coat. Cover, and allow to marinate at least 1 hour in the refrigerator. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Thread tofu and vegetables on to skewers. Grill each skewer 10 minutes, or to desired doneness. Use any remaining marinade as a dipping sauce.
Time 30m Yield 4 skewers Number Of Ingredients 13 Steps:
Soak wooden skewers in a shallow dish filled with water to prevent burning. Place tofu on a paper towel-lined plate. Top with another paper towel and another plate. Microwave for 3 minutes. Slice tofu into 9-12 cubes and set aside Combine water, maple syrup, soy sauce, BBQ sauce, oil, garlic powder, Sriracha, and pepper then stir. Place tofu in the marinade and refrigerate for at least 1 hour. Remove tofu from marinade. Heat marinade over a low heat and cook for about 10 minutes, until it reduces and thickens. Assemble skewers, alternating between tofu and veggies. Heat a pan or grill and cook each skewer for 3-4 minutes per side. Enjoy!
More about “grilled tofu and vegetable skewers recipes”
Time 25m Yield 4 to 6 servings Number Of Ingredients 8 Steps:
Heat the grill to high. With a colander set in the sink, lightly sprinkle the eggplant or zucchini with a little salt. Toss well and set aside for 10 minutes. In a large mixing bowl, combine garlic, oregano and red-pepper flakes. Whisk in oil. Pat vegetables dry with a clean kitchen towel or paper towels, and add to the bowl. Gently toss to coat. Let marinate while the grill heats up. Thread vegetables onto metal or pre-soaked bamboo skewers (see Tip), keeping the eggplant and zucchini on separate skewers, if using both vegetables. Reserve any leftover marinade at the bottom of bowl. When the grill is hot, add the skewers. Cook, rotating them carefully every few minutes, until evenly browned and slightly charred in places, about 7 to 12 minutes. Transfer to a serving platter. Brush with remaining marinade and squeeze a lemon wedge all over. Sprinkle with flaky sea salt and serve.
