- 1 1/2 cup orange juice
- 3/4 cup extra-virgin olive oil
- 1/2 cup lime juice
- 1/3 cup reduced-sodium tamari
- 2 teaspoons honey
- 2 teaspoons ground black pepper
- 2 teaspoons ground cumin
- 4 cloves garlic, crushed
- 2 pounds assorted vegetables, cut into 1 1/2-inch pieces (zucchini, yellow squash, bell peppers, red onion, cherry tomatoes, mushrooms) â€¨
- 1 pound tempeh, cubed
Soak wooden skewers in water to cover for at least 30 minutes. Skewer vegetables and tempeh separately on skewers. Discard remaining marinade.
Prepare a grill for medium-heat grilling. Grill tempeh until beginning to char charred in places, turning often, about 5 minutes. Grill vegetables until tender and slightly charred. Transfer skewers to a platter as done and serve.
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