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

@chefrobrainford