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Ingredients
Marinade:
1/2 cup (120mL) balsamic vinegar
1/4 cup (60mL) extra virgin olive oil
4–5 cloves garlic
1/2 cup (20g) chopped fresh basil
2 Tbsp (10g) fresh rosemary
1 Tbsp (6g) fresh oregano leaves
1 Tbsp (15mL) honey or brown sugar
Salt and fresh ground pepper
Kabobs:
2–3 firm Roma tomatoes, quartered
1 small red onion, quartered
1 package of firm tofu, rinsed and drained for at least 20 minutes; cut into 1-inch (2.5cm) kabob-size cubes
2 bell peppers, a variety of colours, cut into 1 1/2-inch 3.75cm) pieces
1/2 of a fresh pineapple, cut in chunks or 1/2 can of pineapple chunks
2–3 small summer squash, cut into 3/4-inch (2cm) thick slices
1/2 pound (230g) mushrooms, rinsed
Directions
Add the first eight ingredients to a blender or food processor to puree. Add all cut-up vegetables and tofu to a large plastic container with a tight fitting lid. Add the marinade and let sit for 6 to 12 hours. While they marinate, turn the container upside down or stir every few hours so marinade soaks through all vegetables.
Thread on metal skewers making several skewers with tofu, peppers, and onion. Make several other skewers with pineapple, mushrooms, squash and tomatoes. Each of these groups will grill about the same amount of time. (If using wood skewers, soak for 30 minutes in water before threading vegetables on them.)
Grill, turning occasionally, for 4 to 12 minutes. Place skewers on a large platter so that each person can remove as much of each one as they want.
