When one hears the word “barbecue”, they automatically believe of meat. Beef, chicken, pork and seafood are indeed fixtures in a backyard barbecue, but they are usually enjoyed best with a side of vegetables. The next time you take your grill out, throw in some fruits and vegetables along with your meat for a more complete, much more fulfilling menu!Right here are 3 scrumptious grilled vegetable skewers you can try for your subsequent grilling session:Grilled Sriracha Tofu SkewersWhat you require:- 1 zucchini, sliced into large chunks- 1 red bell pepper, sliced into large chunks- 10 large mushrooms- 1 jalapeno pepper, diced- 1 cup large chunks extra firm tofu- 1/4 cup diced onion- 1/4 cup soy sauce- 2 tablespoons sriracha chili garlic sauce- 2 tablespoons sesame oil- Ground black pepper to tasteIn a medium bowl, mix together zucchini, red bell pepper, mushrooms and tofu. In a small bowl, stir together jalapeno pepper, onion, soy sauce, sriracha, sesame oil and ground black pepper. Mix until all components are nicely-combined. Pour mixture over tofu and vegetables then toss lightly to coat. Cover and refrigerate for at least 1 hour. When ready, thread tofu and vegetables onto skewers and cook on a pre-heated grill over medium-high heat for 8-ten minutes or to desired doneness.Veggies and Vinaigrette SkewersWhat you need:- 1 large yellow squash, reduce into 3/4-inch slices- 1 large zucchini, cut into 3/4-inch slices- 1 red onion, cut into 1-inch cubes and separated into 3-layer segments- 2 yellow bell peppers, reduce into 1-inch squares- 2 cup grape tomatoes- 1/4 cup additional-virgin olive oil- 1/4 cup balsamic vinegar- 1 tablespoon fresh lemon juice- 1 tablespoon finely chopped parsley- 2 teaspoons minced garlic- 2 teaspoons chopped thyme- 2 teaspoons Dijon mustard- Kosher salt and ground black pepper to tasteIn a small bowl, whisk together olive oil, balsamic vinegar, lemon juice, parsley, garlic, thyme, mustard, kosher salt and black pepper. Location squash, zucchini, onion, bell pepper and grape tomatoes in a large bowl, add vinaigrette then toss to coat. Let sit for eight-10 minutes then thread vegetables alternately onto skewers. reserve remaining vinaigrette. Cook on a pre-heated grill over medium-high heat for 6-eight minutes or till edges of vegetables are browned. Place skewers on a platter, pour remaining vinaigrette over skewers then serve.Have you thought about what is sriracha as a regular part of your life?