• Cooking Time: 12
• Servings: 4
• Preparation Time: 15
• 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

1. Mix olive oil, vinegar, lemon juice, mustard, basil, garlic, salt and black pepper together in a small bowl.
2. Place cut vegetables and tofu in a container with a lid.
3. Pour marinade over vegetables, toss and put the lid on.
4. Let sit in refrigerator for 2-3 hours.
5. Preheat grill.
6. Place vegetables on skewers alternating as you go.
7. Reserve marinade to brush vegetables as they cook.
8. Place kebabs over a medium flame and cover.
9. Cook for 10-12 minutes, brushing with marinade every 3-4 minutes.
10. Remove from grill when the vegetables are brown and tender.

Marinated in a Dijon-herb mixture, these colorful vegetable kebabs are bursting with flavor. Use as a side dish or simply serve with rice.