Recipes
Barbecue Vegetable Brochettes
Makes about 8 brochettes
These colorful brochettes can be roasted in the oven, or tossed
on the grill for delicious picnic fare. Serve them on a bed of brown
rice, pasta, or bulgur.
1 pound very firm tofu (optional)
1 bottle of your favorite barbecue sauce
1 small red onion
1 green bell pepper, seeded
1 red bell pepper, seeded
1/2 pound crimini or button mushrooms
1 basket cherry tomatoes (optional)
1 medium zucchini (optional)
Cut the tofu into 1-inch cubes and marinate it in some of the barbecue
sauce for 30 minutes or more. Cut the onion into 1-inch chunks,
then separate the layers. Cut the bell peppers into generous bite-sized
pieces. Remove the stems from the mushrooms and the tomatoes. Cut
the zucchini into 1/2-inch thick rounds. Preheat oven to 450 degrees
or light the grill. Thread the vegetables and marinated tofu onto
skewers.
For oven-roasted brochettes: line a 9x13-inch baking pan with
foil, then place the brochettes across the pan so the ends of the
skewers rest on the edges of the pan. Brush liberally with barbecue
sauce and bake in preheated oven for 20 minutes, brushing with additional
barbecue sauce about halfway through cooking and at the end of the
cooking time.
For grilling: brush the brochettes with barbecue sauce and place
over medium-hot coals for 10 to 15 minutes, turning occasionally
and basting with additional barbecue sauce.
Nutrition information per serving: 100 calories,
7 g protein, 13 g carbohydrate; 1.5 g fat, 238 mg sodium, 0 mg cholesterol
Source: New Century Nutrition
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