MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Garlic & Herb Marinated Vegetable Kabobs
Categories: Vegetables
Yield: 4 Servings

4 Shallots; halved lengthwise
1 Fennel bulb;
- trimmed, quartered,
- separated into 8 pieces
1 lg Red bell pepper; seeded,
- cut into 8 pieces
2 sm Yellow squash or zucchini;
- cut into 8 chunks
8 sm White mushrooms
1 c Garlicky herb marinade

MMMMM-------------------GARLICKY HERB MARINADE------------------------
2 cl Garlic; chopped
1/2 c Low sodium tamari
1/4 c Olive oil
1/4 c White wine vinegar
1/4 ts Salt
2 tb Fresh tarragon; minced
1 tb Fresh basil; minced
1 tb Fresh chevril; minced

Garlicky Herb Marinade:

In a small bowl, combine the garlic, tamari, olive oil, vinegar, and
salt. Whisk until well blended. Stir in the tarragon, basil, and
chevril. Cover and regrigerate until ready to use. Be sure to use
this marinade the same day you make it to ensure the fresh taste of
the herbs.

Yield: 1 Cup

Kabobs:

Place all of the vegetables in a medium size bowl. Pour the marinade
over all, turning the vegetables to coat with the marinade. Set aside
for 30 minutes to marinate, or cover and refrigerate for several
hours or overnight.

Preheat the grill, broiler, or oven. Thread one piece of each
vegetable on 8 skewers and cook on an indoor or outdoor grill, or
place on a lightly oiled baking sheet and cook under the broiler or
in a preheated 450?F oven. Cook until the vegetables are tender,
about 10 minutes, turning once. Serve hot.

Recipe by Vegan Planet by Robin Robertson

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