Veggie Kabobs with Herb and Garlic Marinade

4.7(22)

by Food Network·published 2016-11-20

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Main Dish

Servings

(4–6)

Total time

—

Calories / serving

317 kcal

Ingredients (18)

serves

2 medium red or white potatoespotato
1 cup firm or extra-firm tofu chunks
1 cup red, yellow or green bell pepper chunks
1 cup pineapple chunkspineapple
1 cup red onion chunks
1 cup white button mushroomsbutton-mushroom
1 cup zucchini or yellow squash chunkszucchini
1 cup cherry tomatoescherry-tomato
Marinade, recipe follows
1/2 cup olive oilolive-oil
1/2 cup lemon or lime juicelemon
1/4 cup waterwater
1/4 cup Dijon mustarddijon-mustard
2 tablespoons maple syrupmaple-syrup
2 tablespoons minced garlicgarlic
2 tablespoons chopped fresh basil leavesbasil
1/2 teaspoon saltsalt
1/2 teaspoon freshly ground black pepperpepper

Instructions (4 steps)

01Cook potatoes in salted water until fork tender; let cool and cut into 1-inch chunks. Place potatoes and the vegetables in a shallow dish or container. Pour Marinade over vegetables. Cover and refrigerate for 2 hours.

03Remove vegetables from the Marinade, reserving Marinade. Thread vegetables onto skewers, alternating colors. Cook skewers on grill until vegetables are lightly charred all over, about 10 minutes, basting with reserved Marinade and turning occasionally.

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Not rich — missing servings, total time, or calories.