1 small yellow squash, sliced into 1/4 inch pieces
1 onion, chopped in large chunks
1 red pepper, cut into 8 pieces
1 green pepper, cut into 8 pieces
1-2 zucchini, cut into 1/4 inch slices
1/2 block of firm tofu, cut in large cubes
3 tablespoons olive oil
2 tablespoons red wine vinegar
juice of 1 lemon
1 tablespoon Dijon mustard
2 tablespoon chopped fresh basil
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
Mix olive oil, vinegar, lemon juice, mustard, basil, garlic, salt and black pepper together in a small bowl.
Place cut vegetables and tofu in a container with a lid.
Pour marinade over vegetables, toss and put the lid on.
Let sit in refrigerator for 2-3 hours.
Place vegetables on skewers alternating as you go.
Reserve marinade to brush vegetables as they cook.
Place kebabs over a medium flame and cover.
Cook for 10-12 minutes, brushing with marinade every 3-4 minutes.
Remove from grill when the vegetables are brown and tender.
Pairs Well With
Marinated in a Dijon-herb mixture, these colorful vegetable kebabs are bursting with flavor. Use as a side dish or simply serve with rice.