Recipe - Vegetable Kebabs With Rosemary

12 small Button Mushrooms
One half pound Firm Tofu Cut Into
One half Inch Cubes
1 small Red Pepper Cut Into
Strips About 1 Inch Long
And One half Inch Wide
12 Minature Corn
3 small Zucchini, Total Weight
About Three fourths Lb. Cut Into
Slices One half Inch Thick
12 Cherry Tomatoes
6 Kebab Skewers

MARINADE
1 teaspoon Mustard Powdder
1 Garlic Clove Crushed
2 tablespoon Clear Honey
2 tablespoon Soy Sauce
2 tablespoon Olive Oil
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.)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini