Grilled Oyster Mushroom and Veggie Skewers with Lemon-Tahini Drizzle
Fresh lemon juice
½ tsp, divided
⅜ tsp, divided
Uncooked oyster mushroom(s)
6 oz, cut into 16 (1-in) pieces
Fresh cherry tomato(es)
- 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.
- 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.
- 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.
- Serving size: 2 mushroom skewers, 2 veggie skewers, and about 1½ tbsp sauce