Vegetarian: Tofu Kebabs 06 by Recipe Cottage

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	Tofu Kebabs 06

		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 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.