Estimated Nutrition (whole recipe, rough)
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cherry | 1 cup (138g) | 87 |
| Tofu | 100g firm | 76 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Savory | not in our table | 0 |
| Meatball | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- Marinade
- 1/3 cup olive oil
- 1 Tbs. pesto
- 2 Tbs. balsamic vinegar
- 1/2 tsp. powdered garlic, or to taste
- 2 tsp. minced fresh savory or 1 tsp. dried
- Salt and freshly ground black pepper to taste
- -
- Kabobs
- 8 large scallions
- 8 oz. Italian-seasoned baked tofu
- 1 small zucchini
- 1/2 red or yellow bell pepper, seeded
- 16 white mushrooms, stems removed
- 8 cherry tomatoes
- 8 vegetarian “meatballs”
- =
Directions
1. To make Marinade: Combine all ingredients in mixing bowl, and stir well to combine. Set aside.
2. To make Kabobs: Trim green parts off scallions, and reserve for another use. Cut white parts into 8 1-inch-long pieces. Cut tofu into 8 squares. Cut zucchini into 8 1-inch-long pieces. Cut pepper into 8 1-inch pieces. Thread vegetables and “meatballs” onto skewers, beginning and ending with mushrooms to help anchor other ingredients. Arrange skewers in baking dish, and spoon marinade over top. Turn skewers to coat, making sure that all vegetables are well covered. Set aside 30 minutes, or cover and refrigerate overnight.
3. Preheat oven to 450F. Uncover kabobs, if covered and chilled, and bring to room temperature.
4. Bake kabobs about 25 minutes, or until vegetables are tender, turning once.