Preparation:
In a large jar, combine the tamari, tarragon vinegar, lemon juice, olive oil, basil, thyme, cilantro, garlic, and black pepper for a marinade; shake well to mix. Place the tempeh cubes in a steamer or metal sieve over boiling water and steam for 15 minutes.
In a large bowl, combine the red pepper, green pepper, onion, zucchini, squash, mushrooms, and tomatoes. Add the tempeh cubes and marinade, and refrigerate for at least 1 hour.
On four skewers, alternate the vegetables and tempeh.
Grill for 5-7 minutes, turning frequently and brushing with the marinade.
Serve the vegetables and tempeh either on or off the skewers. |
