Vegetable Shish Kebabs

Elevate your grilled vegetable kebabs with the addition of flavorful tricolor blend rice, creating a colorful and wholesome meal. With a delightful combination of veggies and tofu marinated in a blend of aromatic herbs and spices, these kebabs are guaranteed to be a hit any time of the year!

Vegetable Shish Kebabs

Course

Main
Prep time

15 Mins
cook time

15 Mins
servings

4
Author

@anettvelsberg

Ingredients

1 cup Lotus Foods Organic Tricolor Blend Rice
1 zucchini or summer squash
8 oz button mushrooms, stemmed
1 red onion
2 small bell peppers, any color
7 oz firm tofu (optional)

Marinade

3 tbsp olive oil
2 cloves garlic, minced
1 tbsp apple cider vinegar or freshly squeezed lemon juice
2 tbsp maple syrup
1 tbsp soy sauce or tamari (for gluten-free option)
1 tsp Dijon mustard
1 tsp fresh or dried thyme
1 tsp fresh or dried oregano
pinch of cayenne or chipotle powder (optional)
sea salt, to taste
black pepper, to taste

product used in the recipe

Organic Tricolor Blend Rice

1

If using wooden skewers, soak them in water for 30 mins.
2

Cook rice according to directions on package.
3

In a mixing bowl, whisk together olive oil, garlic, vinegar, maple syrup, soy sauce, mustard, thyme, oregano, cayenne, or chipotle powder (if using), sea salt, and black pepper until well combined.
4

Cut zucchini, mushrooms, onion, bell peppers, and tofu (if using) into similar-sized chunks. Add them to the marinade and stir until evenly coated. Set aside for at least 30 mins.
5

Heat a grill to medium-high heat and spray with nonstick cooking spray. Alternatively, preheat oven to 430°F (220°C) and line a baking sheet with parchment paper.
6

Thread marinated vegetables and tofu onto skewers then grill for 8 mins per side or until vegetables are tender and lightly charred. If roasting in the oven, cook for 15 mins, flipping halfway through.
7

Serve skewers with cooked rice immediately.