Melissa's Marinated Vegetable And Tempeh Kabobsgerman, main dish, vegetarian 1/4 cup tamari 1/4 cup tarragon vinegar 2 tablespoons lemon juice 2 tablespoons olive oil 1 tablespoon fresh basil OR 1 teaspoon dried basil 1 tablespoon fresh thyme OR 1 teaspoon dried thyme 1 tablespoon fresh cilantro OR 1 teaspoon dried cilantro 2 cloves garlic; crushed 1/8 teaspoon black pepper 8 ounces tempeh; cut into 8 cubes 1 red pepper; cut into 1/2-inch st 1 green pepper; cut into 1/2-inch st 1 medium onion; quartered 1 small zucchini; sliced 1/2-inch thic 1 yellow summer squash; sliced 1/2-inch thic 12 medium mushrooms 8 cherry tomatoes 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. |
