Ingredients Jump to Instructions ↓

  1. 2 medium red or white potatoes

  2. 1 cup firm or extra-firm tofu chunks

  3. 1 cup red, yellow or green bell pepper chunks

  4. 1 cup pineapple chunks

  5. 1 cup red onion chunks

  6. 1 cup white button mushrooms

  7. 1 cup zucchini or yellow squash chunks

  8. 1 cup cherry tomatoes

  9. Marinade, recipe follows

  10. Wooden skewers, soaked in water for 30 minutes

  11. 1/2 cup olive oil

  12. 1/2 cup lemon or lime juice

  13. 1/4 cup water

  14. 1/4 cup Dijon mustard

  15. 2 tablespoons maple syrup

  16. 2 tablespoons minced garlic

  17. 2 tablespoons chopped fresh basil leaves

  18. 1/2 teaspoon salt

  19. 1/2 teaspoon freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. 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.

  2. Preheat an outdoor grill to medium heat.

  3. 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.

  4. 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.


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