Grilled Antipasto Seitan Kabobs
Serves: 8 kebobs
I used Upton’s Chick Seitan, but the texture of their Traditional Seitan would be more sturdy for kabobs.
  • ½ cup Colavita Garlic Extra Virgin Olive Oil
  • ¼ cup Colavita White Balsamic Vinegar
  • 2 tablespoon lemon juice
  • 1 teaspoon basil
  • Freshly ground black pepper
Seitan and veggies:
  • 8 ounces seitan*
  • 1 small zucchini
  • 1 small summer squash
  • ½ package tofu, pressed
  • ½ red bell pepper
  • 8 Colavita Sun-dried Tomatoes (in oil)
  • 8 cherry tomatoes
  • Skewers
  • Cooked Scotti Black Rice or other grain, for serving
  1. Mix all of the marinade ingredients in a shallow, rectangular dish. There are going to be 7 pieces on each of the 8 skewers, so break the seitan into 8 pieces, chop the zucchini and summer squash into 8 pieces, slice the tofu into 8 cubes, and cut the red pepper into 8 pieces. The cherry tomatoes and sun-dried tomatoes can be used whole. Assemble your kabobs by spearing one of each item on each skewer.
  2. Place the kabobs in the marinade dish and let marinate for at least 2 hours. I reused the leftover marinade with the rest of the tofu and throw in the salad below, so don’t dump your marinade just yet.
  3. Fire up and oil up your grill on medium-high heat, and grill each side for a few minutes, or until the vegetables are cooked and have grill marks. Cook time will vary, depending on your grill. Serve over rice.
Recipe by Honest Cooking by Mercato Fabbrica at