Marinated Tempeh and Veggie Kebabs

1 (8 ounce) package of tempeh, any flavor or variety will work, cut into 1-inch cubes

¼ cup tamari or soy sauce

1 cup water

3 medium waxy potatoes like Yukon Gold

1 large zucchini or summer squash

1 large red onion

1 red bell pepper

1 package of baby bella or white mushrooms

For the Marinade

1 ½ olive oil

½ cup balsamic vinegar

¼ cup tamari or soy sauce

¼ cup fresh lemon juice

2 teaspoons dried oregano

1 teaspoon dried basil

2 large cloves of garlic, crushed

Salt, to taste

Add tamari and water to a small pot. Add cut tempeh and simmer on low heat for 15 minutes. This allows the very firm tempeh to open up and absorb flavors. When time is up, remove tempeh and place in a large flat dish. The other vegetables will go in here along with the marinade so make sure it’s large enough.

Peel and cut potatoes into thick chunks and place them in a pot covered by water and bring to a boil. Turn the heat right down and simmer for about 5 minutes:You want the potatoes partially cooked, but not soft otherwise they won’t stand up to being threaded on the skewer.

Cut zucchini or squash in half moons, about 3/4 inch thick. Cut onions into thick wedges. Stem and seed the pepper and cut it into large 1-inch chunks. Remove the stems from the mushrooms.

Whisk together all the marinade ingredients and taste. Should have a nice strong taste. Adjust seasonings if necessary. Place all the cut vegetables in the dish with the tempeh and pour the marinade over them. Cover and let sit for an hour or so. You can keep them overnight.

Preheat your grill and keep it on a medium flame. Thread the marinated tempeh and vegetables by alternating them on metal skewers. If you’re using wooden skewers, soak them in water for an hour first so they don’t burn on the grill, I’ve forgotten this important step, and trust me, it’s no fun to watch them go up in flames.)

Place skewers on the hot grill (placing food on a cold surface will cause them to stick). Cook for 5 to 8 minutes and carefully flip them over. You can brush remaining marinade on them, being careful not to let too much drip down into the flames causing them to flare up and char the food. Use a metal spatula to assist turning them if necessary. Cook for another 5 minutes or until edges of vegetables and tempeh are dark brown and the vegetables have softened.

When serving, you can push everything off the skewer onto the plate or for a more dramatic presentation, place the skewers around a large platter.

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Marinated Tempeh and Veggie Kebabs