tablespoons olive oil
tablespoons balsamic vinegar
lemon, juiced, divided
tablespoon Dijon mustard
tablespoons chopped fresh basil
cloves garlic, minced
teaspoon kosher salt
medium zucchini or yellow squash, cut into 6 pieces
red onion, cut into 6 pieces
pint cherry tomatoes
package (7.4 oz) Nature’s Fynd Original Meatless Breakfast Patties, cooked according to package directions
Preheat grill to medium heat or a grill pan over medium heat.
In a small bowl, whisk olive oil, vinegar, juice from ½ lemon, mustard, basil, garlic, salt, and pepper.
Using 3 kebab skewers, evenly divide vegetables and patties on skewers; 2 patties, 2 zucchini or squash pieces, 2 cherry tomatoes, and 1 piece of onion. Baste the skewers liberally with the sauce.
Place kebabs on grill or grill pan and cook until the vegetables are tender and charred in spots, a total of 4-5 minutes. Rotate the skewers halfway through cooking and brush with more sauce.
Remove from grill and brush with sauce one more time. Serve with (optional) brown rice.
Per serving 1 kebab (365g): Calories: 320 kcal, Fat: 20 g, Sat Fat: 2.5 g, Sodium: 910 mg, Carbohydrates: 25 g, Protein: 13 g
Allergen information: Contains fungi, soy