nutritional information

Per SERVING:

  • Calories: 390
  • Protein: 20 g
  • Total Fat: 27 g
  • Saturated Fat: 4 g
  • Carbohydrates: 20 g
  • Sodium: 350 mg
  • Fiber: 6 g
  • Sugar: 6 g
Vegan

Marinated Vegetable Kabobs

Marinated Vegetable Kabobs

Serves 4

To prevent burning, soak the wooden skewers in water while you assemble and prepare the other ingredients, or use metal skewers instead. Serve kabobs over freshly cooked rice, if desired. 
Marinade
  • ⅓ cup olive oil
  • 1 Tbs. pesto
  • 2 Tbs. balsamic vinegar
  • ½ tsp. powdered garlic, or to taste
  • 2 tsp. minced fresh savory or 1 tsp. dried
  • Salt and freshly ground black pepper to taste
Kabobs
  • 8 large scallions
  • 8 oz. Italian-seasoned baked tofu
  • 1 small zucchini
  • ½ red or yellow bell pepper, seeded
  • 16 white mushrooms, stems removed
  • 8 cherry tomatoes
  • 8 vegetarian “meatballs”
  1. To make Marinade: Combine all ingredients in mixing bowl, and stir well to combine. Set aside. 
  2. To make Kabobs: Trim green parts off scallions, and reserve for another use. Cut white parts into 8 1-inch-long pieces. Cut tofu into 8 squares. Cut zucchini into 8 1-inch-long pieces. Cut pepper into 8 1-inch pieces. Thread vegetables and “meatballs” onto skewers, beginning and ending with mushrooms to help anchor other ingredients. Arrange skewers in baking dish, and spoon marinade over top. Turn skewers to coat, making sure that all vegetables are well covered. Set aside 30 minutes, or cover and refrigerate overnight. 
  3. Preheat oven to 450F. Uncover kabobs, if covered and chilled, and bring to room temperature.
  4. Bake kabobs about 25 minutes, or until vegetables are tender, turning once. 
February 2005

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comments

We tried this marinade and really enjoyed it. We tried several others and liked this one the best. We made our own vege kabobs and doubled the marinade recipe. I found that it tastes better if you use a high quality balsamic that is sweeter. I added 3/4 teaspoon of salt per recipe.

Tina - 2013-05-13 15:06:58