Yield: Serves 4-6

Vegetable Kabobs

Fresh and colorful vegetable kabobs with onions, zucchini, bell peppers, pineapple and tofu are perfect for an easy vegetarian BBQ or summer dinner.

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes

Ingredients

  • 1 yellow or red onion, cut into 1-inch wedges
  • 1 zucchini, cut into 1-inch pieces
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 small pineapple, cut into 1-inch pieces (you won't use it all)
  • 1 (7 oz.) package Organic Baked Tofu, cut into 1-inch cubes (I used Trader Joe's in teriyaki flavor)
  • 1 cup homemade or store bought teriyaki sauce

Instructions

  1. If using wooden skewers, soak in water for several hours or overnight so they don't burn.
  2. Place the onion, zucchini, bell pepper, pineapple, and tofu pieces into a medium-large bowl. Coat with teriyaki sauce.
  3. Coat a grill or grill pan with cooking oil and heat to medium. Carefully thread the veggies, tofu, and pineapple on the skewers. Place on the grill and cook for about 3 minutes per side, or until nice grill marks appear the the veggies are tender crisp. You can brush more of the sauce on the kabobs as they are grilling if desired. I like to serve these teriyaki veggie kabobs with rice and salad.

Notes

Feel free to switch up the veggies. I love whole crimini mushrooms and summer squash too.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 125Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 2088mgCarbohydrates: 18gFiber: 2gSugar: 14gProtein: 8g
 

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