| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables |
6 |
Servings |
INGREDIENTS
| 12 |
sm |
Button Mushrooms |
| 1/2 |
lb |
Firm Tofu Cut Into |
|
|
1/2 Inch Cubes |
| 1 |
sm |
Red Pepper Cut Into |
|
|
Strips About 1 Inch Long |
|
|
And 1/2 Inch Wide |
| 12 |
|
Minature Corn |
| 3 |
sm |
Zucchini, Total Weight |
|
|
About 3/4 Lb. Cut Into |
|
|
Slices 1/2 Inch Thick |
| 12 |
|
Cherry Tomatoes |
| 6 |
|
Kebab Skewers |
| 1 |
ts |
Mustard Powdder |
| 1 |
|
Garlic Clove Crushed |
| 2 |
tb |
Clear Honey |
| 2 |
tb |
Soy Sauce |
| 2 |
tb |
Olive Oil |
|
|
Ground Black Pepper |
INSTRUCTIONS
MARINADE
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
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