Move over, meat. Fresh vegetables are the healthier centerpiece for your next barbecue.
1 of 4 | Tofu-Veggie Kebabs
1∕2 cup extra virgin olive oil
1∕4 cup fresh lemon juice
2 teaspoons chopped fresh oregano
1 teaspoon kosher salt
1∕2 teaspoon freshly ground black pepper
3 garlic cloves
2 lbs firm tofu, cut into 32 1.5-inch pieces
1 9-ounce yellow squash, cut into 1-inch pieces
1 9-ounce zucchini, cut into 1-inch pieces
1 red onion, cut into 1-inch pieces
32 cherry tomatoes
1. Combine olive oil, lemon juice, Oregano, salt, pepper and garlic in blender; process to purée garlic. Pour oil mixture into a 9-by-13-inch baking dish.
2. Alternate threading tofu, yellow squash, zucchini, onion and tomatoes on each of the 16 10-inch bamboo skewers. Add skewers to dish. Marinate 30 minutes at room temperature, turning kebabs every 10 minutes.
3. Spray grill with cooking spray, Then preheat grill.
4. Remove kebabs from marinade, allowing excess to drip back into the dish and reserving marinade. Add kebabs to grill; cook 8 minutes, basting with reserved marinade and turning kebabs to barbecue evenly.
Serves 8. PER SERVING: 270 CALORIES, 19.5 G FAT (2.5 G SATURATED FAT), 13 G PROTEIN, 11 G CARBOHYDRATES, 3 G FIBER, 250 MG SODIUM