Lemon-Herb Grilled Tofu & Veggie Kabobs| Becel

Ingredients

• 1/4 cup (60 mL) Dairy-free Becel® Plant Butter - Salted, melted
• 2 Tbsp. (15 mL) lemon juice
• 2 tsp. (5 mL) chopped fresh rosemary leaves
• 1 clove (15 mL) garlic, finely chopped
• 1 tsp. (2 mL) grated lemon peel
• 1/2 tsp. (1 mL) salt
• 1/4 tsp. (1 mL) ground black pepper
• 1 package (350 g) extra firm tofu, drained, patted dry and cut into 16 chunks
• 1 large red, green or yellow bell pepper, cut into 12 chunks
• 12 small cremini mushrooms, trimmed
• 1 medium zucchini, cut into 12 rounds
• 12 pieces sweet onion (about 1/4 medium onion)