Have you ever asked for something without even realizing you are asking?
“I wish I could grill vegetables on the BBQ instead of cook them to death.” I commented while I watched my dear friend BBQ an amazing birthday dinner for a dozen guests with ease.
“The key is a really hot grill, high heat and brush your food with oil before grilling”. It was her response and wisdom that gave me the courage to try my hand and grilled vegetable kebabs last week.
To my amazement, my grilled zucchini, tomatoes and mushrooms were a huge success! I’m hooked on grill’n!
In the days to follow, I was sure to stock my fridge with lots of fresh vegies including portobella mushrooms for my next daring BBQ grilling attempt.
Today was like many days when trying to decide on what to cook for supper. I often choose an item… like my delicious mushrooms and then take a few minutes on Pinterest to find sparks, inspirations or ingredients from a smattering of pins and mix up my own version. It really is rare to find a recipe that suits my dietary needs…so I tend to brew my own concoctions! That is exactly what I did here! You can follow us here Pinterest/riverstone123.
First I assembled my vegetables (portobella mushrooms, red and yellow sweet peppers and a small zucchini from the garden), cleaned and sliced them into a large bowl along with pineapple chunks.
Then I moved onto the Teriyaki Merinade:
Teriyaki Merinade Recipe:
1 cup Gluten-Free Soya Sauce (we use Braggs Liquid Soy Seasoning)
1 cup sugar (we use raw cane sugar)
Combine in a small saucepan and simmer, stirring frequently until it thickens like syrup.
Allow to cool then pour over vegetables and allow to marinade for at least an hour.
Next I wrapped my tofu in paper towels and a tea towel on the counter. I place a pottery plate or a small stack of plates on top to help soak up the liquid for about 20 minutes.
I sliced my tofu into 1/2 inch slices, placed them in a baking dish and poured over some of the marinade. I allowed this to soak until I was ready to grill the tofu, turning occasionally to marinade both sides.
Next I prepared the pineapple skewers. One could cut up the portobella mushrooms and peppers in bite sized pieces for skewers as well. I found it easier to keep the peppers as large slices and place them directly on the grill and I really liked the idea of grilling these beautiful large mushrooms!
I returned the marinade from the vegetables, now a bit watery from the pineapple juice, into it’s small saucepan and simmered it back down to a syrup to baste onto my vegies and tofu after they were grilled.
Next, I prepared my rice and peas and off to the grill.
After cleaning the grill really well, I lightly oiled the rack with grapeseed oil so that my food would not stick.
After a few minutes on high, the grill was hot and ready for vegetables.
Once the food displayed a nice “grill marking” everything was ready to turn over and brush with the Teriyaki Merinade.
Lastly, the tofu kissed the grill!
I was really worried that it would crumble and fall down the rack into the BBQ…yes, a few corners did fall in, but for the most part it all stayed together really nicely. One package of the Firm Tofu I purchased was more crumbly than the other package (they are the ones with corners and edges missing). I think next time, I will drain and wrap my tofu a bit longer to soak up more of the liquid and possibly lower the heat, cooking the tofu longer to create a more dense, firm slice.
All things said, it was a very delicious meal…and I am becoming an amazing BBQ Tofu, Mushroom, Pineapple and Vegetable Grill’n Queen!
…it just goes to show…ask…believe…and receive!
Aaas Youuuuu Wiiiish! – (for all you Princess Bride fans!)