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Vegetable Kebabs with Rosemary
Yield: 6 servings

12 sm button mushrooms
1/2 lb firm tofu cut into 1/2" cubes
1 red pepper cut into strips 1" inch long and 1/2 " wide
12 miniature corn
3 zucchini, cut into slices 1/2" thick
12 cherry tomatoes

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

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

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.


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