Vegetable Kabobs With Seitan
May, 2007

Serves 6-8 / Shish kabobs, traditional favorites usually made with sirloin steak, can be easily adapted. Quality metal skewers with notches are worth the extra cost; these will keep food from twisting every time you turn the kabobs on the grill.

1 package seitan, rinsed and cut into 1-inch cubes
2 bell peppers; use a variety of colors, cut into 1-1/2-inch pieces
1/2 pound mushrooms, rinsed
2-3 firm Roma tomatoes, quartered
2-3 small summer squash, cut into 3/4-inch-thick pieces
2-3 small onions or 1 medium red onion, quartered and layers separated
Pineapple chunks

Herb Marinade
1/2 cup balsamic vinegar
2 tablespoons fresh rosemary, minced
1 cup extra-virgin olive oil
1 tablespoon fresh oregano, minced
4 cloves garlic, minced
1 tablespoon honey or brown sugar
1/2 cup fresh basil, chopped
Salt and fresh-ground pepper

Marinade Directions
1. Place all ingredients in blender or food processor and mix.
2. Using a nonreactive bowl, pour over vegetables to marinate. Makes 1 cup.

Kabob Directions1. Put seitan and all cut vegetables in large plastic container with tight-fitting lid. Add herb marinade (see recipe) and refrigerate for 6-12 hours, turning the container upside down or stirring every few hours so marinade soaks through vegetables.
2. Thread on metal skewers, making several skewers with seitan, peppers and onion. Make several other skewers with mushrooms, squash, tomatoes and pineapple. Both kabob types will grill in about the same amount of time.
3. Grill, turning occasionally, for 4-12 minutes.