Rainbow Grilled Veggie Skewers with Lemon-Herb Marinade
Makes 8-10 skewersColourful skewers that showcase the best of the season, kissed by a zesty, oil-free marinade. Feel free to get creative with veggies. Add mushrooms, eggplant, or a slice of corn on the cob. For a full meal skewer, add tofu or tempeh cubes.
Ingredients
- 3 tbsp lemon juice
- 1½ tbsp tahini
- 1½ tbsp tamari
- 1 Tbsp Dijon mustard
- 1 clove garlic, minced
- 1 tsp dried oregano or rosemary
- Freshly ground black pepper
- 1 medium zucchini, sliced
- 1 red bell pepper, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 1 red onion, cut into wedges
- 2 cups cherry tomatoes
Instructions:
- Whisk together lemon juice, tahini, tamari, mustard, garlic, herbs, and pepper.
- Thread the vegetables onto skewers. Place on a roasting pan or cookie tray and brush all sides with the marinade.
- Preheat grill to medium. Grill skewers 8–10 minutes, turning to lightly char all sides, basting once or twice with extra marinade.
- Serve warm as a side or main dish.
