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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Veggie Kabobs with Herb and Garlic Marinade Recipe

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This recipe for Veggie Kabobs with Herb and Garlic Marinade is from Carrie and Cody's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Two 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 white button mushrooms
1 cup red onion chunks
1 cup zucchini or yellow squash chunks
1 cup cherry tomatoes

Marinade:
1/2 cup olive oil
1/2 cup lemon juice or lime juice
1/4 cup water
1/4 cup Dijon mustard
2 tbsp. maple syrup
2 tbsp. minced garlic
2 tbsp. chopped fresh basil leaves
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
Directions:
Directions:
Cook potatoes in salted water until fork tender, let cool and cut into 1-inch chunks. Place potatoes, tofu and the vegetables in a shallow dish or container. Pour marinade over vegetables. Cover and refrigerate for 2 hours.

Preheat outdoor grill to medium heat.

Remove vegetables and tofu from the marinade, reserving marinade. Thread vegetables onto skewers, alternating colors.

Cook skewers on grill until vegetables are charred all over, about 10 minutes, basting with remaining marinade and turning occasionally.

 

 

 

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