By Shanta Nimbark Sacharoff

The summer season in San Francisco’s Sunset and Richmond districts is hardly noticeable as we don’t have hot sunny, summer months. But this should not prevent us from doing summer things, such as planning a picnic or a cookout.  

The idea of a barbecue usually invokes visions of a chunk of meat cooking over an open fire.  But the joy of cooking and sharing food outdoors is not only for carnivores. Vegetarians around the world enjoy open-air cooking, some while working in the fields, other while traveling or on a pilgrimage.  

Sharing food in the outdoor setting is a very special experience for everyone. Urban dwellers like us can eat outside in nature for the sheer pleasure of it. It is a well-known belief that fresh air sharpens the appetite and can make a dish that is common indoors into a feast outdoors. 

Here are some tips to make your picnic or barbecue successful with a recipe for vegetarian kebabs. 

• Pick a spot that is sheltered from heavy wind. 
• Plan a varied menu with colorful, hearty dishes and include plenty of beverages; some hot and some cold, including water.   
• Make rice, pasta and salad dishes ahead of time.
• Be familiar ahead of time with your grill, charcoal or whatever cooking medium you plan to use. 
• Remember, grilled food is very hot! Be careful cooking and serving it. 
• Don’t forget to bring blankets, ground cloths and necessary utensils. 
• Leave the picnic site as clean as possible for the next group.

Planning a menu for a picnic or a barbecue requires some cooking done several hours before the event. Some dishes, such as salads and dressing, need to be prepared ahead of time. Some cooked dishes, such as rice and pasta, can be packed in a basket at room temperature. Cold cuts, bread and fruits can be packed shortly before leaving. Hot and cold beverages should be packed in appropriate insulated containers.  

Hot items, such as burgers and kebabs that are to be cooked on a grill at the site, can be arranged ahead of time as well. Here is my favorite hot food item for a cookout – vegetable kebabs – that will please vegans, vegetarians and omnivores alike.

Vegetarian Kebabs

This dish can be prepared with many different vegetables. I include plenty of extra-firm tofu chunks on my kebabs for the protein boost. The vegetables and the marinade can be pre-prepared a few hours or a day ahead of time and be refrigerated in a bowl or any wide container with a cover. Take the container to the picnic site where they can be threaded on skewers. 

Ingredients for Vegetables for Kebabs

1 small Japanese or Chinese eggplant, cut into cubes or ½ inch thick slices.

12 or 14 cherry tomatoes, rinsed and hulled.

10 to 12 button mushrooms, rinsed and cut into halves, or quarters if they are big.

1 red bell pepper, rinsed, seeded, deveined and cut into large strips and then small pieces.

6 small shallots, outer leaves removed and cut into halves or quarters.

   and/or 8 green onions, washed, green parts removed, and white portions cut into small pieces.

1 zucchini washed, trimmed and cut into ½ inch thick slices.

1 yellow summer squash, washed, trimmed and cut into ½ inch thick slices.

½ to ¾ pounds of firm tofu, drained and cut into 1-inch cubes. 

A 6 to 8 florets from a Romanesco broccoli or a cauliflower 

    or 6 to 8 small Brussel Sprouts.

Ingredients for marinade:

¼ cup safflower or olive oil.

¼ cup wine or rice vinegar.

1 to 2 tablespoons freshly squeezed lemon or lime juice.

¼ cup soy sauce or tamari sauce.

4 garlic cloves peeled and minced.

2 tablespoons washed and minced, fresh herbs such as oregano and marjoram.

1 teaspoon or to taste salt.

½ teaspoon or to taste freshly ground pepper.

First prepare the vegetables and tofu pieces as described in the list and set them aside.

Next, whisk together all ingredients from the marinade list in a large bowl. Taste the marinade to correct seasoning adding more salt, pepper and/or herbs, if needed. Add the vegetable pieces and tofu to the marinade and mix them thoroughly but gently. Cover the bowl with a well-fitting lid and allow the mixture to soak the marinade for at least one hour turning the vegetables and tofu pieces a couple of times to distribute the juices. Then you can place in the covered container in the refrigerator for a longer time or overnight before taking them to the cooking site.  

When ready to go for the cookout location, place the covered container of kebabs securely in a box or a basket to transport. While the grill is getting ready, thread the vegetables and tofu securely and decoratively as illustrated on a few skewers without crowding too much. Liberally baste the vegetables and tofu with remaining marinade.  

Place the kebabs directly over hot coals (or medium flame) and turn them frequently so that the ingredients get cooked evenly, while turning and basting the kebabs with more marinade. (Left-over marinade can be saved for future use.). When the tofu and vegetables turn brown and charred on some spots, the kebabs are ready. Do not allow them to burn. Serve the kebabs  hot over a bed of cooked rice or with bread or pita slices.  

Makes 7 to 8 skewers of kebabs 

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Recipes by Shanta Nimbark Sacharoff, copyright 2023. Shanta is a Sunset District resident and the author of “Cooking Together” and “Flavors of India,” both available at Other Avenues Food Store at 3930 Judah St. Shanta writes recipes and articles on food and nutrition. She also teaches vegetarian and vegan cooking classes and shares recipes via videos on YouTube.