1 pkg. Worthington vegan scallops
1/4 cup olive oil
1/4 cup lemon juice, fresh or concentrate
2 cloves garlic, minced
1 small zucchini, sliced into rounds
1 Vidalia onion, quartered
Handful mushrooms
Handful plum tomatoes
Fresh lemon wedges
• If using vegan scallops from VegieWorld.com, cut each “scallop” in half to create 2 thinner rounds.
• In a container, mix the olive oil, lemon juice, and garlic. Add the vegan scallops and shake to coat.
• Alternating the order, place the “scallops”, zucchini rounds, onion chunks, mushrooms, and plum tomatoes (or vegetables of your choice) on bamboo skewers. Grill on a barbecue for approximately 5 minutes, flipping the skewers once during cooking and twice basting them with the remaining olive oil mixture until lightly blackened.
• Serve with the fresh lemon wedges.
Makes 4 servings
