Veggie Kabobs with Herb and Garlic Marinade

Ingredients

• 1 cup bell pepper chunks green red yellow
• 0.5 teaspoon pepper black freshly ground
• 1 cup cherry tomatoes 
• 0.3 cup dijon mustard 
• 1 cup extra-firm tofu chunks firm
• 2 tablespoons basil leaves fresh chopped
• 2 tablespoons garlic minced
• 0.5 cup juice of lime 
• 2 tablespoons maple syrup 
• 0.5 cup olive oil 
• 1 cup onion chunks red
• 1 cup pineapple chunks 
• 2 medium potatoes white red
• 0.5 teaspoon salt 
• 1 cup squash chunks yellow
• 0.3 cup water 
• 1 cup button mushrooms white

Equipment

• bowl
• whisk
• grill
• skewers
• wooden skewers

Directions

1. Special equipment: Wooden skewers, soaked in water for 30 minutes
2. Cook potatoes in salted water until fork tender; let cool and cut into 1-inch chunks.
3. Place potatoes and the vegetables in a shallow dish or container.
4. Pour Marinade over vegetables. Cover and refrigerate for 2 hours.
5. Preheat an outdoor grill to medium heat.
6. Remove vegetables from the Marinade, reserving Marinade. Thread vegetables onto skewers, alternating colors. Cook skewers on grill until vegetables are lightly charred all over, about 10 minutes, basting with reserved Marinade and turning occasionally.
7. Whisk together all ingredients in a small bowl. The marinade can be prepared in advance and held covered in the refrigerator for up to 7 days.