Ingredients
- 1 red bell pepper
- 1 yellow bell pepper
- 1 pound portobello mushrooms
- 1 red onion
- 12 oz organic tempeh
- Optional (recommended): Honey Mustard Vinaigrette (for basting/seasoning)
- Optional (recommended): Creamy Dill dressing (for serving)
Instructions
- Cut the bell peppers into large, even chunks. Clean the portobello mushrooms and cut into bite-sized pieces if large. Peel and cut the red onion into thick wedges or chunks. Slice the tempeh into cubes or rectangular pieces suitable for skewering.
- Thread the vegetables and tempeh onto skewers.
- Brush or toss the assembled skewers with honey mustard vinaigrette before grilling to enhance flavor and promote caramelization.
- Preheat the grill to medium heat. Once grill is hot, place the skewers on the grill and cook the vegetables for 10–15 minutes total, turning occasionally until tender and lightly charred. Cook the tempeh for 3–5 minutes per side, developing a golden, slightly crisp exterior.
- Remove from the grill and let cool slightly.
- Serve with a side of creamy dill dressing for added richness and flavor contrast.
