Barbecued Tempeh Skewers With Grilled Romaine

1¾ cups barbecue sauce

6 tablespoons extra-virgin olive oil

1 pound tempeh

1 pound cremini mushrooms

2 red bell peppers

2 romaine lettuce hearts (12 ounces)

1 lemon

Salt and pepper

Heat grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.

While grill heats, combine 1 cup barbecue sauce, ¼ cup oil, and ¼ cup water in 1-gallon zipper-lock bag. Cut tempeh into 1½-inch pieces and add to bag with marinade. Trim mushrooms and add to bag. Press out air from bag, seal, and turn to coat; set aside.

Stem and seed bell peppers, then cut into 1½-inch pieces. Halve each romaine heart lengthwise (do not core). Halve lemon crosswise.

Remove tempeh and mushrooms from marinade and thread in alternating order with peppers onto eight 12-inch metal skewers. Pat dry with paper towels. Brush romaine with remaining 2 tablespoons oil and season with salt and pepper.

Clean and oil cooking grate. Place skewers on grill and cook, covered, turning as needed, until tempeh is well browned and vegetables are tender and slightly charred, 10 to 12 minutes. Brush 1 side of skewers with ¼ cup barbecue sauce and turn sauced side down. Grill until sizzling and well browned, about 1 minute. Repeat on second side with additional ¼ cup barbecue sauce. Transfer to platter and tent with aluminum foil.

Place romaine and lemon cut side down on now-empty grill and cook until lightly charred, 3 to 5 minutes. Flip romaine and cook until second side is lightly browned, 1 to 2 minutes. Transfer romaine to second platter and squeeze grilled lemon over lettuce. Slide tempeh and vegetables off skewers. Serve with remaining ¼ cup barbecue sauce and romaine.

Serves 4

Nutrition information per serving: 311 calories; 157 calories from fat; 17 g fat (3 g saturated; 0 g trans fats); 0 mg cholesterol; 312 mg sodium; 24 g carbohydrate; 2 g fiber; 10 g sugar; 20 g protein.

The chefs at America's Test Kitchen