One of my go-to dinners for summertime is grilled veggies. There are so many great vegetables to choose from and they taste amazing over an open flame. As summer winds to a close and fall puts that nip in the air … I can’t help but want to wander out to my grill and give it some more love before it’s too cold to use it. (Though, I’m not afraid to grill year-round.)
Being constantly busy with work and school, I need quick healthy meals to keep my body in working order. Here’s a little diddy I came up last night. I hope you enjoy it as much as we did. (No leftovers! Ha!)
What you will need:
- 1 pkg. of baked tofu
- 2 zucchinis
- 1 container of mushrooms (I chose crimini)
- 3 skewers
- salt & pepper
- oil/butter/non-stick spray
Serves two. All ingredients are organic.
Note: Tofu tends to stick, so make sure it’s properly oiled before putting it on the grill.
Let’s get started!!!
- Pre-heat the grill.
- Wash the zucchini, and slice into 3/4 inch thick rounds.
- Wipe the mushroom caps with a damp cloth to get the dirt off, cut the stems off.
- Open up the tofu and cut into about 1 inch chunks (I got 8 chucnks out of mine).
- Sprinkle mushrooms and zucchini with salt, pepper, and your favorite grilling spices. I used pepper, garlic salt, and McCormick’s “Savory” blend.
- Skewer your items in whatever order you choose.
- I melted a couple tablespoons of butter mixed with a couple tablespoons of olive oil to brush on my veggies so they don’t stick to the grill grates. You can use whatever you want to keep it from sticking.
- I turned my grill all the way to low beause it runs hot, but probably somewhere between low to medium will be perfect for cooking these.
- Turn every 3-5 minutes, so they get a little char on them, but don’t burn. Brush them again with the buttler/oil mixture,
- Remove after about 15 minutes and serve!
They are tasty on their own, or you can dip them in teriyaki sauce. Enjoy!
What’s your favorite food to grill?
Until next time, I send you peace, love, and good energy.