• Course


  • Prep time

    15 Mins

  • cook time

    15 Mins

  • servings




  • 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.

    product used in the recipe

    Organic Tricolor Blend Rice

    Instruction video