I don’t know about you but I love marinated, baked vegetables. With the right marinade, kabobs can be absolutely delicious. As an added benefit, you are obtaining an abundance of vitamins and nutrients by consuming such a variety of foods. Completing these kabobs is tofu which provides added calcium and protein.
Smoky Baked Veggie Kabobs
1 (14-ounce) package firm tofu
1 medium red bell pepper
1 medium yellow bell pepper
1 medium yellow summer squash
1 medium zucchini
1/4 – 1/2 medium red onion (use sparingly as they can be strong)
1 (8-ounce) package sliced button mushrooms
1/4 cup olive oil
1/4 cup white cooking wine
2 tablespoons liquid aminos (or soy sauce)
1/2 teaspoon liquid smoke
1-1/2 teaspoons dried dill weed
2 large cloves garlic, minced
salt and pepper
Drain the tofu and wrap in a towel. Place a heavy item, such as a plate, on top and allow to sit for 15 minutes, pressing out the excess liquid.
Meanwhile, in a large bowl, combine marinade ingredients, stirring until combined.
Rinse peppers, squash and zucchini and cut into 2-inch pieces. Also cut onion and tofu into 2-inch pieces. Add all vegetables to the bowl with marinade and carefully stir to coat. Cover and place in the refrigerator, allowing to marinate 8 hours, or overnight.
Set the oven temperature to Broil. Meanwhile, thread the marinated vegetables onto metal skewers. Place on a jelly roll pan (basically a cookie sheet with 1-inch sides) and bake in preheated oven for 15-20 minutes, or until vegetables are cooked through and begin to blacken on the edges. Remove from oven and allow to cool before serving. Season to taste with salt and pepper.