| Level: | Easy |
| Total: | 2 hr 30 min |
| Prep: | 20 min |
| Inactive: | 2 hr |
| Cook: | 10 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 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 red onion chunks
- 1 cup white button mushrooms
- 1 cup zucchini or yellow squash chunks
- 1 cup cherry tomatoes
- Marinade, recipe follows
- 1/2 cup olive oil
- 1/2 cup lemon or lime juice
- 1/4 cup water
- 1/4 cup Dijon mustard
- 2 tablespoons maple syrup
- 2 tablespoons minced garlic
- 2 tablespoons chopped fresh basil leaves
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Cook 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.
- Preheat an outdoor grill to medium heat.
- Remove 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.
- Whisk together all ingredients in a small bowl. The marinade can be prepared in advance and held covered in the refrigerator for up to 7 days.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 317 |
| Total Fat | 20 g |
| Saturated Fat | 3 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 5 g |
| Sugar | 11 g |
| Protein | 7 g |
| Cholesterol | 0 mg |
| Sodium | 332 mg |
Reviews
I adore it. It always gets rave reviews. Save a little bit of the marinade and give the cooked veggies a final toss in it before serving.
These were delicious. I used lime, but I think the lemon would be just as good. I was sad to see so many comments about omitting the tofu…they soak up the most flavor and are my favorite part. This is definitely one for the recipe box.
Yum!
amazing! Omitted the tofu. Rave reviews at family cook out today. Beautiful, tasty and delicious!
Excellent veggie marinade. Didn’t change a thing except omitted the tofu. Paired this with beer can chicken. Plate was colorful and tasty. Perfect summer grilling meal!
I was really looking forward to making this – and to everyone else’s almost certain delight when they tasted it (based on many of the reviews here – but I was underwhelmed. Yes, the guests at the cookout liked them but they weren’t all raving or anything, and no one asked for the recipe (which I followed exactly for the dressing, omitting only the potatoes and tofu. I’ve had more success with simple olive oil, kosher salt, and fresh cracked pepper. Though it was okay, it was a lot of wasted effort in my opinion. I won’t be using this recipe again.
This was the very BEST veggie marinade I’ve ever had. Made them for a neighborhood BBQ and everyone loved them. I’ve passed on your link to all of them so they can make them too. All ingredients that I usually have on hand which is nice. I used fresh squeezed limes. I’ve tried it with all kinds of veggies. It’s a keeper!
LOVE this recipe!!!! This dish has become a staple in our house, we eat it at least once a week. Sometimes I just roast the veggies/tofu in the oven using the marinade which is just as equally good as when prepared on the grill. I do cut the oil in half and add a little water in an effort to cut the fat. One of my all time favorite vegan recipes!
I made this receipe for Labor Day and people still can not stop talking about how good it was. Easy and tastes great….win win for me :
I used all the ingredients on this one and it was amazing. I used fresh squeezed lime juice. I ended up marinating the veggies for an extra hour and it was perfect. I did not marinade the pineapple. I was confused if I should do that or not as the recipe kept referencing to marinate “veggies”. My mom liked it so much she poured some on her veggi patti to spice it up a bit. I will definitely cook these again. Highly recommended.