Vegetarians can enjoy delicious eats off the grill, too! We love the bold flavours of this easy dish.
Sundried tomato and balsamic tofu kebabs
Ingredients:
- 1/2 cup (125ml) sundried tomato pesto
- 1/3 cup (75ml) balsamic vinegar
- 1/4 cup (50ml) finely chopped fresh basil leaves
- 1/4 tsp (1ml) each salt and pepper
- 1 pkg (454g) extra firm tofu drained, patted dry and cut into 1-inch (25cm) chunks
- 1 zucchini, sliced into ½-inch (1cm) thick rounds
- 1 small yellow pepper cut into chunks
- 3/4 cup (175ml) cherry tomatoes
Method:
Whisk the pesto with the vinegar, basil, salt and pepper in a large bowl. Add the tofu, zucchini, yellow pepper and tomatoes; toss until evenly coated. Alternately thread the tofu and vegetables onto 8-inch (20cm) wooden skewers.
Prep your indoor or outdoor grill and place the skewers on when the grill has heated up.
Cook for 6 to 8 minutes or until the vegetables are tender and the tofu is well marked.
Brush the skewers with any remaining marinade before serving.
Alternatives: Use mushrooms instead of tofu, or meats such as chicken, beef, shrimp, or scallops. You can also use basil pesto instead of sundried tomatoes.
Courtesy Rob Rainford