1/4 cup tamari
8 cut into 8 cubes ounce tempeh
1 cut into 1/2-inch strips red bell pepper
1 cut into 1/2-inch strips green bell pepper
1 quartered medium onion
1 sliced 1/2-inch thick small zucchini
1 sliced 1/2-inch thick yellow summer squash
12 medium mushrooms
8 cherry tomato
1/4 cup tarragon vinegar
2 tbsp lemon juice
2 tbsp olive oil
1 tsp dried basil
1 tsp dried thyme
1 tsp dried cilantro
2 crushed clove garlic
1/8 tsp pepper
1. In a large jar, combine the tamari, tarragon vinegar, lemon juice, olive oil, basil, thyme, cilantro, garlic and black pepper for a marinade; shake well to mix.
2. Place the tempeh cubes in a steamer or metal sieve over boiling water and steam for 15 minutes.
3. Meanwhile, in a large bowl, combine vegetagbles, tempeh cubes and the marinade; refrigerate for at least 1 hour.
4. On four skewers, alternate the vegetables and tempeh.
5. Grill for 5-7 minutes, turning frequently and brushing with the marinade.
6. Serve the vegetables and tempeh either on or off the skewers.
Based on individual serving.
Calories: 250
Total Fat: 11 g
Carbohydrates: 21 g
Protein: 14 g
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