Tempeh & Vegetable Skewers over Forbidden Rice

I love the marinade for Tempeh Lemon Broil which I also use for these vegetable skewers.  This is such an easy meal to make because I marinate the tempeh and vegetables early in the day and just bake it while the rice is cooking.

These measurements make about 8 skewers.  I like to make them all the same, but toward the end, the last one or two are usually just vegetables!

1 package soy tempeh
1 red onion
1 zucchini
1 red pepper
1 yellow pepper
1 cup Forbidden Rice, cooked (nutty flavor, soft texture)

Marinade
2 tablespoons olive oil
1 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons tamari

Cut the tempeh and vegetables into big chunks.  Whisk the marinade together.  Place the tempeh and vegetables in a bag and pour the marinade over it.  Let it marinate in the refrigerator for a few hours.

Preheat the oven to 350.   Line a baking sheet with tin foil.

Skewer the tempeh and the vegetables and bake for 30 minutes.  Make the rice.

Serve the skewers over the rice.  Enjoy!

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