Marinated Vegetable Kabobs

Ingredients

Marinade

• ⅓ cup olive oil
• 1 Tbsp pesto
• 2 Tbsp balsamic vinegar
• ½ tsp powdered garlic or to taste
• 2 tsp minced fresh savory or 1 tsp dried
• salt and freshly ground black pepper to taste

Kabobs

• 8 large scallions
• 8 oz. Italian-seasoned baked tofu
• 1 small zucchini
• ½ red or yellow bell pepper, seeded
• 16 white mushrooms, stems removed
• 8 cherry tomatoes
• 8 vegetarian “meatballs”

Directions

Marinade

1. Combine all ingredients in mixing bowl, and stir well to combine. Set aside.

Kabobs

1. Trim green parts off scallions, and reserve for another use. Cut white parts into 8 x 1-inch-long pieces.
2. Cut tofu into 8 squares.
3. Cut zucchini into 8 x 1-inch-long pieces.
4. Cut pepper into 8 x 1-inch pieces.
5. Thread vegetables and “meatballs” onto skewers, beginning and ending with mushrooms to help anchor other ingredients.
6. Arrange skewers in baking dish, and spoon marinade over top. Turn skewers to coat, making sure that all vegetables are well covered.
7. Set aside 30 minutes, or cover and refrigerate overnight.
8. Preheat oven to 450 °F.
9. Uncover kabobs, if covered and chilled, and bring to room temperature.
10. Bake kabobs about 25 minutes, or until vegetables are tender, turning once.