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Grilled Zucchini and Bell Pepper Skewers with Basil Oil Recipe

Name: Grilled Zucchini and Bell Pepper Skewers with Basil Oil
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 280 g Extra Firm Tofu; 3 Zucchinis; 2 Red Bell Peppers; 1 Tbsp Soy Sauce; 1 Tbsp Sesame Oil; 1 Bunch of Basil Leaves (about 40 g); 50 ml Extra Virgin Olive Oil; 20 g Walnuts; 1 Tbsp Lemon Juice; Salt and Pepper to taste

Stashcook

This is a yummy grilled veggie skewer recipe. It has zucchini, bell peppers, and tofu. We make a special basil oil to put on top. It's fun to cook on a grill and tastes very fresh!

Ingredients

280 g Extra Firm Tofu

3 Zucchinis

2 Red Bell Peppers

1 Tbsp Soy Sauce

1 Tbsp Sesame Oil

1 Bunch of Basil Leaves (about 40 g)

50 ml Extra Virgin Olive Oil

20 g Walnuts

1 Tbsp Lemon Juice

Salt and Pepper to taste

Method

Cut the tofu into 2 cm cubes and place them in a bowl. Add the soy sauce, sesame oil, and a pinch of pepper. Mix well and let it marinate for 10 minutes.

Slice the zucchinis into 1 cm thick rounds. Cut the bell peppers into 2 cm squares.

Preheat your grill or griddle pan on medium-high heat.

Skewer the tofu, zucchini, and bell pepper pieces, alternating them on each skewer.

Place the skewers on the grill and cook for about 2-3 minutes on each side, or until the vegetables have nice grill marks and the tofu is slightly crispy.

While the skewers are grilling, make the basil oil. Chop the basil leaves finely and mix with the extra virgin olive oil and lemon juice. Season with salt and pepper to taste.

Chop the walnuts into smaller pieces and set aside.

Once the skewers are cooked, transfer them to a serving platter.

Drizzle the basil oil over the skewers and sprinkle with the chopped walnuts before serving.