Ingredients

2 tablespoons olive oil, divided

1 small yellow onion, diced

2-3 cloves garlic, minced

1 pound tomatoes, finely chopped

1 teaspoon chopped fresh oregano

1 teaspoon chopped fresh basil

1 teaspoon salt

4 medium zucchini, (about 1.5 lbs)

4 medium yellow summer squash, (about 1.5 lbs)

2 large Chinese eggplants, (about 1 lb)

Instructions

MAKE THE SAUCE: Over medium heat, warm 1 tablespoon olive oil in a skillet until shimmering. Add the onion and cook until translucent and just beginning to take on a golden color. Add the garlic and sauté until fragrant, about 30 seconds. Add the chopped tomatoes, oregano, basil, and salt and stir well. Simmer over medium heat until the kebabs are done, about 20 minutes, stirring occasionally.

MAKE THE KEBABS: Meanwhile, slice the zucchini, squash, and eggplant into slices ½ inch thick. Assemble the kebabs onto skewers, alternating each vegetable. Drizzle with the remaining 1 tablespoon olive oil and sprinkle with salt to taste. Grill the kebabs directly on the grill grate over the fire, turning frequently so all sides cook evenly. Cook about 20 minutes, or until all the veggies are tender. Serve immediately topped with the tomato sauce.

Nutrition (Per Serving)

Calories: 150kcal

Ingredients

1 pound boneless, skinless chicken thighs, cut into bite sized pieces

1 small red onion

1 red pepper

2 teaspoons neutral oil

1 teaspoon salt

MARINADE

1 tablespoon soy sauce, (or tamari for GF)

1 lime, juiced (about 1 ½ tablespoons)

2 teaspoons red curry paste

1 teaspoon toasted sesame oil

PEANUT DIPPING SAUCE

¼ cup natural peanut butter

¼ cup water

2 teaspoons soy sauce, (or tamari for GF)

2 teaspoons rice vinegar

2 teaspoons chili garlic paste

1 teaspoon sesame oil

AT HOME (or an hour before dinner)

• Stir together all marinade ingredients in a small bowl. Place the chicken in a large zip-top bag or resealable container and pour in the marinade, making sure the chicken is completely coated. Chicken should marinate at least an hour and up to 48 hours. If prepping the veggies ahead of time, cut into 1-inch pieces and pack them in a second bag or container. Pack chicken & veggies in your cooler.

• In a separate container, mix together all the ingredients for the peanut dipping sauce. Seal and pack in your cooler.

AT CAMP

• Fire up your grill or get your campfire going. You’ll be cooking the skewers over medium-high to high heat.

• Build your skewers: chicken on their own skewers, and the onions & peppers together. Brush the veggie skewers with oil, and season the chicken skewers with salt.

• Once the grill has reached medium-high heat, place all the skewers on the grate. Grill, turning often, until the chicken has cooked through (about 10 minutes), and the vegetables are tender (7-10 minutes).

• Serve with the peanut sauce & enjoy!

Notes

EQUIPMENT NEEDED

2 zip-lock bags sealable containers + small sealable container for sauce4-8 Skewers, either metal or wood. If using wood, soak in water for at least 30 minutes before grilling to prevent them from burning.Sharp knife + cutting boardTongsPlates + utensils for serving

*Nutrition is an estimate based on information provided by a third-party nutrition calculator

INGREDIENTS

Tofu Kebabs

250 g Firm Tofu

1 Green Bell Pepper

1 Red Bell Pepper

2 Tomatoes

1 Red Onion

1/2 tsp Ground Cumin

1 tsp Ground Turmeric

2 tbsp Garam Masala

Vegan Green Yoghurt Sauce

150 ml Soy Yoghurt

1 large bunch Fresh Coriander (cilantro)

5-6 Fresh Mint Leaves

1/2 Lemon juice only

Vegan Grilled Tofu Kebobs with Vegan Herb Yoghurt Drizzle-4

INSTRUCTIONS

Preheat the oven to 200°C. Press the tofu between two sheets of kitchen paper weighted down to disperse any excess moisture. Then cut it into 1.5-inch cubes.

Chop all the vegetables into large chunks.

Mix together the dry spices and toss the tofu in so all the chunks are evenly coated.

Assemble the kebabs, alternating between the tofu and all the veggies. 1. Assemble the kebabs onto sticks, alternating between the tofu and all the vegetables. Place all the kebabs onto a flat baking tray lined with parchment paper. Bake for 10 minutes in the oven, then flip the kebabs over and cook for another 10 minutes.

To make the sauce, finely chop the herbs and stir into the yogurt with the lemon juice.

Ingredients

12 ounces salmon fillet

1/2 each of a red, green, yellow, and orange bell pepper

1/4 large red onion

2 Tbsp olive oil

salt and fresh cracked black pepper

1 lemon for serving

Instructions

Cut the salmon into 1 1/2 inch chunks. You are going to need approximately 12 pieces.

Cut the peppers into 1 1/2 inch square pieces

Cut the red onion into similar-sized chunks and separate the layers.

Thread your skewers alternately with the onions and peppers, and then the salmon. Leave some room at the base so you can handle them easily.

Brush the skewers liberally on both sides with olive oil, and sprinkle with salt and fresh ground black pepper.

Cook on a hot grill, turning once until the fish is cooked through and the veggies are softened a bit. Don’t overcook!

Serve with a squeeze of lemon.