Vegan Friday: Veggie skewers


Here’s an easy recipe you can start tonight in the fridge and finish tomorrow on the grill. If you have a garden, it’s a great way to use up excess cherry tomatoes.

1/2 lb. whole mushrooms
1 green pepper
1 red onion
1 carton cherry tomatoes
1 c. Italian dressing
Bamboo skewers
Cooking spray
1/3 c. whole-wheat couscous
2/3 c. water
Margarine or olive oil

Wash mushrooms and remove stems. Cut pepper and onion into big chunks. Marinate all vegetables overnight in Italian dressing.


Thread marinated vegetables onto skewers in whatever order makes you happy. Either grill them outdoors over charcoal or bake on a cast-iron grill pan at 400 degrees until onions and peppers start to soften, turning once.

While vegetables cook, microwave couscous and water in a covered casserole dish until water is absorbed (about 3 minutes, depending on your microwave).


Divide couscous between two plates, top with a pat of margarine or a drizzle of olive oil, and arrange skewers on top of couscous. Serves two.