Photo of Grilled Oyster Mushroom and Veggie Skewers with Lemon-Tahini Drizzle by WW

Grilled Oyster Mushroom and Veggie Skewers with Lemon-Tahini Drizzle

3
3
3
SmartPoints® value per serving
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
2
Difficulty
Easy
Get your fill of veggies with these easy grilled skewers featuring meaty oyster mushrooms, eggplant, and cherry tomatoes. A tangy, cumin-spiked tahini sauce enriches the meal and brings all the elements together deliciously. We coat the skewers with cooking spray and sprinkle with fine garlic powder before grilling, but wait until after grilling to season with salt so that none of it falls off into the grill. When skewering the mushrooms, pierce through the denser stem end, and take care when turning on the grill so the mushrooms stay intact.

Ingredients

Cooking spray

4 spray(s)

Tahini

1½ Tbsp

Fresh lemon juice

1½ tsp

Kosher salt

½ tsp, divided

Garlic powder

tsp, divided

Ground cumin

tsp

Uncooked oyster mushroom(s)

8 oz

Eggplant(s)

6 oz, cut into 16 (1-in) pieces

Fresh cherry tomato(es)

12 medium

Instructions

  1. If using wooden skewers (8 [8-in-long]), soak them in water for 30 minutes (to prevent them from burning) . Coat a grill rack with cooking spray. Heat grill to medium-high heat.
  2. In a small bowl, whisk the tahini, lemon juice, ⅛ tsp salt, ⅛ tsp garlic powder, and cumin; whisk in 1 ½ tbsp water until mixture is smooth and about the consistency of ranch dressing (add a little more water if needed). Set sauce aside.
  3. If mushrooms are attached in large clumps, gently pull apart into small clusters or larger single mushrooms. Onto 4 (8-inch) skewers, evenly thread the mushrooms. Onto another 4 (8-inch) skewers, alternately thread the eggplant and tomatoes. Coat top of skewers with cooking spray and sprinkle with ⅛ tsp garlic powder; turn skewers over and repeat with cooking spray and remaining ⅛ tsp garlic powder. Arrange skewers on grill rack. Close grill lid and grill until vegetables are well marked and tender, 4 to 5 minutes per side. Sprinkle skewers with remaining ⅜ teaspoon salt and serve with sauce.
  4. Serving size: 2 mushroom skewers, 2 veggie skewers, and about 1½ tbsp sauce