Cooking protein-packed tempeh on the grill gives it great smoky flavor and char. We cut it into cubes and thread the cubes onto skewers with firm, sweet bell peppers and meaty mushrooms, then brush the whole thing with sweet barbecue sauce, which helps temper the slightly bitter tempeh.
A portion of the barbecue sauce, thinned with oil and water, also serves as a marinade for the tempeh, infusing it with barbecue flavor
We took advantage of the grill being in use to create a simple but flavor-packed salad of grilled romaine and charred lemon.
You will need eight 12-inch metal skewers for this recipe.
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