Since this summer I'm staying in a house that does has a BBQ, and I do have access to it (yay!) I thought I would do a variation on the idea of grilled tempeh. Tempeh is one of those secrets of being a vegetarian that for some reason is kept from non-vegeterians. This is frustrating for those who have embraced alternative protein sources, and I have found myself on more then one occasion defending it, and trying to convince meat-eaters that they would really like it. It's less of an acquired taste then tofu, and while I'm personally only in the mood for it ever so often, it's so very good grilled, as Lindsey previously demonstrated.
These kabobs are simple, straightforward, and full of summer. I used zucchini, red and yellow peppers, and one block of tempeh to make about three kabobs. Don't forget to soak the skewers first! (Mine still burned on the grill...not soaked for long enough? Any thoughts?) I brushed on a made-up sauce:
-lemon juice of half a lemon
-1/2 tpbs of Seseme Tahini
-1/2 tpbs Dijon mustard
-splash of tamari
Wisk together. Mostly I made this because when using a BBQ, it feels unnatural not to brush something on whatever you are grilling first. I'm thinking that pretty much anything you wanted to brush on would work...
Chief (my dad) gave me a lesson in being a grill-master, and also let me use his Weber. Thanks C!