Grilled Vegetable & Tofu Kebabs
Ingredients:
28 ounces extra-firm tofu
5 cups barbecue sauce, like a double batch of Pomegranate-Peach Barbecue Sauce
4 ounces small round potatoes, halved
3 tablespoons extra-virgin olive oil, plus more for oiling
1 tablespoon freshly squeezed lemon juice
1 large clove garlic, minced
1 teaspoon coarse sea salt
Pinch of cayenne pepper
1 medium globe eggplant (about 1 pound), cut into 1-inch chunks
1 medium green bell pepper, cut into 1-inch squares
1 large red bell pepper, cut into 1-inch squares
1 large red onion, cut into four pieces vertically, then halved crosswise
Go HERE for full recipe!
[Photo by Melissa Ryan]
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