Vegetable kebabs with rosemary

Yield: 6 servings

Measure Ingredient
12 smalls Button Mushrooms
½ pounds Firm Tofu Cut Into
\N \N 1/2 Inch Cubes
1 small Red Pepper Cut Into
\N \N Strips About 1 Inch Long
\N \N And 1/2 Inch Wide
12 \N Minature Corn
3 smalls Zucchini, Total Weight
\N \N About 3/4 Lb. Cut Into
\N \N Slices 1/2 Inch Thick
12 \N Cherry Tomatoes
6 \N Kebab Skewers
1 teaspoon Mustard Powdder
1 \N Garlic Clove Crushed
2 tablespoons Clear Honey
2 tablespoons Soy Sauce
2 tablespoons Olive Oil
\N \N Ground Black Pepper


1. 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. 2. Continue in this Way until All Skewers Are Full.

3. To Make the Marinade, Mix Together the Mustard, Garlic and Honey, Then Gradually Stir in the Other Ingredients. 4. Lay the Kebabs on a Plastic or Glass Container Big Enough for Them To Lie Flat. 5. Spoon the Marinade Over Them, Turning Them To Make Sure That All the Vegetables Are Coated. 6. Let the Kebabs Marinate for At Least One Hour, Preferably for Serveral Hours, Spooning the Marinade Over Them Occasionally.

7. Cook the Kebabs Under a Hot Broiler or on the Grills for 10- 15 Minutes until All the Vegetables Are Tender, Turning the Skewers So That the Vegetables Cook Evenly.

8. Pour the Remaining Marinade Into a Small Pitcher and Serve Separately. (May Use Eggplant Cubes or Cauliflower Florets If Desired.)

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