Vegetable Kebabs

Adapted from Moosewood Cookbook
Preparation time: 30 minutes, plus at least 2 hours to marinate. Actual cooking time is 10 to 15 minutes
Yield: 6 servings

NOTE: The marinade calls for dried herbs, but you can also use fresh. Just triple the amounts.

Marinade (can be doubled, if you like a lot of basting liquid!)

2/3 cup olive oil
1/4 cup red wine vinegar
5 medium cloves garlic, minced
1/2 teaspoon salt
Freshly ground black pepper
1 teaspoon dried marjoram or oregano
1/2 teaspoon dried thyme
2 teaspoons dried basil
A sprig or two of rosemary


1 pound eggplant, cut into 1 1/2-inch cubes
A dozen cherry tomatoes
A dozen medium-sized mushrooms
2 bell peppers (any color), in 2-inch pieces
1 medium onion, in 1 1/2-inch wedges
1 1/2 pounds very firm tofu, in 1 1/2-inch cubes

Optional Additions
1-inch chunks of corn on the cob
1 1/2-inch chunks of sweet potato (parboiled 8 minutes- until just tender)
1-inch chunks of summer squash
  1. Prepare the marinade in a long shallow baking pan.
  2. Add all the kebab ingredients and stir gently. Marinate, stirring occasionally, for at least 2 hours, and as long as overnight. (You don't have to get up and stir in the middle of the night.)
  3. Arrange the marinated tidbits on 9- or 10-inch skewers in any sequence. Grill over hot coals or on a preheated gas grill--or broil--basting frequently with the marinade, and turning every few minutes. The cooking time is not exact, so watch them carefully, and remove from the heat as soon as they seem done (tender, browned, perfect. You know.) Baste one more time, and serve hot or warm. NOTE: If the skewers are made of metal, remind your guests that they might be hot.
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