Grilled oyster mushroom & veggie skewers with lemon-tahini drizzle
1
Points® value
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
2
Difficulty
Easy
These vegan skewers prove that grilling is not just about the meat. Earthy oyster mushrooms play off the creaminess of grilled eggplant and the bright acidity of cherry tomatoes with a tangy, cumin-spiked tahini dressing to tie everything together. Be sure to skewer the mushrooms through their denser stem ends, and turn them gently on the grill—they’re delicious but delicate.
Ingredients
Cooking spray
4 spray(s)
Tahini
1½ tbsp(s)
Fresh lemon juice
1½ tsp(s)
Kosher salt
½ tsp(s), divided
Garlic powder
⅜ tsp(s), divided
Ground cumin
⅛ tsp(s)
Uncooked oyster mushrooms
8 oz
Eggplant
6 oz, cut into 16 (1-inch) pieces
Cherry tomatoes
12 medium