Vegan Tempeh and Vegetable Kebabs

Ingredients

• 200 g Tempeh, MRSJP
• 1 pcs Bell pepper, red, cut into 1.5cm pieces
• 1 pcs Yellow bell pepper, diced
• 100 g Cherry tomatoes, halved
• 1 pcs Zucchinis, small, cut into 1.5cm dices
• 2 tbsp Olive oil
• 1 tbsp Balsamic vinegar
• 1 tsp Oregano, dried
• 1 tsp Smoked paprika powder
• 1 g Salt and freshly ground black pepper to taste

Method

1. Preheat the grill or grill pan to medium-high heat.
2. In a bowl, combine olive oil, balsamic vinegar, oregano, paprika, salt, and pepper.
3. Toss tempeh and vegetables with the marinade.
4. Thread tempeh and vegetables onto skewers.
5. Grill for 10-12 minutes, turning occasionally, until vegetables are tender and tempeh is browned.
6. Serve warm.