Marinated Vegetable and Tempeh Kabobs

1/4 cup tamari
1/4 cup tarragon vinegar
2 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon fresh basil
OR
1 teaspoon dried basil
1 tablespoon fresh thyme
OR
1 teaspoon dried thyme
1 tablespoon fresh cilantro
OR
1 teaspoon dried cilantro
2 cloves garlic, crushed
1/8 teaspoon black pepper
8 ounces tempeh, cut into 8 cubes
1 red pepper, cut into 1/2-inch strips
1 green pepper, cut into 1/2-inch strips
1 medium onion, quartered
1 small zucchini, sliced 1/2-inch thick
1 yellow summer squash, sliced 1/2-inch thick
12 medium mushrooms
8 cherry tomatoes
Servings: 4
In a large jar, combine the tamari, tarragon vinegar, lemon juice, olive oil, basil, thyme, cilantro, garlic, and black pepper for a marinade; shake well to mix. Place the tempeh cubes in a steamer or metal sieve over boiling water and steam for 15 minutes.

In a large bowl, combine the red pepper, green pepper, onion, zucchini, squash, mushrooms, and tomatoes. Add the tempeh cubes and marinade, and refrigerate for at least 1 hour.

On four skewers, alternate the vegetables and tempeh. Grill for 5-7 minutes, turning frequently and brushing with the marinade.

Serve the vegetables and tempeh either on or off the skewers.

Servings: 4