I really enjoyed the barbecued kebabs I made the other night so I thought I’d whip up a vegetarian version.
corn on the cob, sliced into small pieces,
firm tofu, cut into large cubes
eggplant, cut into large cubes, salted for 10 minutes, rinsed and drained,
zucchini, cut into think slices,
mushrooms, stems removed
red onion, cut in half and pieces separated and
brussel sprouts, little ones, they have nicer flavour than the big ones.
3 tablespoons soy sauce
2 tablespoons sweet chilli sauce
1 tablespoon rice bran oil
Combine marinade ingredients. Pour over tofu pieces and let sit for 5 minutes. Load up the skewers and place on a plate. Pour the marinade over the skewers.
Cook on barbecue over medium heat, turning frequently until all sides are browned. Baste regularly with marinade from plate.
Serve over steamed brown rice*.
* Brown rice is more easily digested if soaked before cooking.