Photo: Veggie Kabobs with Herb and Garlic Marinade Recipe
Ingredients
- 2 medium red or white potatoes
- 1 cup firm or extra-firm tofu chunks
- 1 cup red, yellow or green bell pepper chunks
- 1 cup pineapple chunks
- 1 cup red onion chunks
- 1 cup white button mushrooms
- 1 cup zucchini or yellow squash chunks
- 1 cup cherry tomatoes
- Marinade, recipe follows
- Wooden skewers, soaked in water for 30 minutes
Directions
Cook potatoes in salted water until fork tender; let cool and cut into 1-inch chunks. Place potatoes and the vegetables in a shallow dish or container. Pour marinade over vegetables. Cover and refrigerate for 2 hours.
Preheat an outdoor grill to medium heat.
Remove vegetables from the marinade, reserving marinade. Thread vegetables onto skewers, alternating colors. Cook skewers on grill until vegetables are lightly charred all over, about 10 minutes, basting with reserved marinade and turning occasionally.
Marinade:
- 1/2 cup olive oil
- 1/2 cup lemon or lime juice
- 1/4 cup water
- 1/4 cup Dijon mustard
- 2 tablespoons maple syrup
- 2 tablespoons minced garlic
- 2 tablespoons chopped fresh basil leaves
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Whisk together all ingredients in a small bowl. The marinade can be prepared in advance and held covered in the refrigerator for up to 7 days.
* Guest Recipe
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 18 reviews
By sdvall73
Northeast
on June 18, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I was really looking forward to making this - and to everyone else's almost certain delight when they tasted it (based on many of the reviews here - but I was underwhelmed. Yes, the guests at the cookout liked them but they weren't all raving or anything, and no one asked for the recipe (which I followed exactly for the dressing, omitting only the potatoes and tofu. I've had more success with simple olive oil, kosher salt, and fresh cracked pepper. Though it was okay, it was a lot of wasted effort in my opinion. I won't be using this recipe again.
By Hollock
on June 13, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This was the very BEST veggie marinade I've ever had. Made them for a neighborhood BBQ and everyone loved them. I've passed on your link to all of them so they can make them too. All ingredients that I usually have on hand which is nice. I used fresh squeezed limes. I've tried it with all kinds of veggies. It's a keeper!
By Vegan Madre
on November 19, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
LOVE this recipe!!!! This dish has become a staple in our house, we eat it at least once a week. Sometimes I just roast the veggies/tofu in the oven using the marinade which is just as equally good as when prepared on the grill. I do cut the oil in half and add a little water in an effort to cut the fat. One of my all time favorite vegan recipes!
Read all 18 reviews