Vegetable Kebabs with Rosemary
Yield: 6 servings  VG, VN, WF, GF, DF, EF

12 sm Button Mushrooms 1/2 lb Firm tofu cut into 1/2" cubes 1 sm Red pepper cut into strips     - about 1" inch long and 1/2 " wide} 12 Miniature Corn

3 sm Zucchini, total weight cut into slices 1/2" thick 12 Cherry tomatoes 6 Kebab skewers

MARINADE

1 ts Mustard powder 1 Garlic clove, crushed 2 tb Clear honey

2 tb Soy sauce 2 tb Olive oil Ground black pepper

Thread the vegetables and tofu onto skewers, putting a mushroom, then a piece of tofu, followed by some red pepper, corn, zucchini and a cherry tomato.  Continue in this way until all skewers are full.

To make the marinade, mix together the mustard, garlic and honey, then gradually stir in the other ingredients.  Lay the kebabs on a plastic or glass container big enough for them to lie flat. Spoon the marinade over them, turning them to make sure that all the vegetables are coated.  Let the kebabs marinate for at least one hour, preferably for several hours, spooning the marinade over them occasionally.

Cook the kebabs under a hot broiler or on a grill for 10- 15 minutes until all the vegetables are tender, turning skewers so vegetables cook evenly.   Pour the remaining marinade into a small pitcher and serve separately.

Note: eggplant cubes or cauliflower florets may be added to the kebabs if desired.

Summer 1999
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