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Carrot-Cuke-Beet Juice Big Ol' Salad Lemon-Parsley Dressing Cool-Me-Down Gazpacho Veggie Shish Kebabs with Savory Marinade The Ultimate Blueberry Pie Veggie Shish Kebabs with Savory Marinade Just because you're veg doesn't mean you can't grill with the best of ‘em. Shish kebabs are a great way to enjoy veggies, and its variations are seemingly infinite. Choose among the following: cherry tomatoes red or yellow onions, cut into chunks big cloves of garlic globe eggplant, cut into chunks, or sliced Japanese eggplant mushrooms bell peppers, cut into squares extra-firm tofu, cut into cubes and patted dry tempeh, cut into cubes broccoli, separated into little trees new potatoes etc., etc., etc.! 1. Choose about 2 pounds of your favorite, most luscious shish kebab material. 2. Make your marinade (see below). If you're using tofu or tempeh, place it in a medium bowl and pour 1/3 of the marinade over it. Toss it gently to coat, cover and refrigerate for 4 - 8 hours, stirring occasionally to distribute yumminess evenly. 3. In a large bowl, combine all the other vegetables, pour on the remaining marinade and let sit for 4 - 8 hours. If it will be marinating for longer than 4 hours, cover and put in the refrigerator. 4. Thread the veggies and tofu or tempeh in a pretty, alternating sequence on skewers. Cook over hot coals for 15 minutes or so, turning the skewers every 5 minutes and brush with leftover marinade a few times while cooking, and again just before serving. Dee-lish! Marinade: 1/2 cup olive oil 4 tablespoons lemon juice 5 tablespoons tamari 2 1/2 tablespoons sesame oil 4 garlic cloves, pressed 1 teaspoon ground ginger 1 teaspoon dried basil 2 scallions, thinly sliced salt and pepper, a smidge Combine all the ingredients in a jar with a lid (like a leftover pasta sauce bottle) and shake, shake, shake.

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