Title: Vegetable kebabs with rosemary
 Categories: Side dish, Vegetables
      Yield: 6 Servings
 
     12 sm Button Mushrooms
    1/2 lb Firm Tofu Cubed
      1 sm Red Pepper Cut Into
           Strips About 1 Inch Long
           And 1/2 Inch Wide
     12 ea Minature Corn
      3 sm Zucchini, sliced
     12 ea Cherry Tomatoes
      6 ea Kebab Skewers

MMMMM--------------------------MARINADE-------------------------------
      1 ts Mustard Powdder
      1 ea Garlic Clove Crushed
      2 tb Liquid sweetener
      2 tb Soy Sauce
      2 tb Olive Oil
           Ground Black Pepper
 
  1.  Thread the Vegetables and Tofu Onto Skewers, Putting a Mushroom,
  Then a Piece Of Tofu, Followed By Some Red Pepper, Corn, Zucchini and
  a Cherry Tomato. 2. Continue in this Way until All Skewers Are Full.
  3. To Make the Marinade, Mix Together the Mustard, Garlic and Honey,
  Then Gradually Stir in the Other Ingredients. 4. Lay the Kebabs on a
  Plastic or Glass Container Big Enough for Them To Lie Flat. 5. Spoon
  the Marinade Over Them, Turning Them To Make Sure That All the
  Vegetables Are Coated. 6. Let the Kebabs Marinate for At Least One
  Hour, Preferably for Serveral Hours, Spooning the Marinade Over Them
  Occasionally.
  
  7.  Cook the Kebabs Under a Hot Broiler or on the Grills for 10- 15
  Minutes until All the Vegetables Are Tender, Turning the Skewers So
  That the Vegetables Cook Evenly.
  
  8.  Pour the Remaining Marinade Into a Small Pitcher and Serve
  Separately. (May Use Eggplant Cubes or Cauliflower Florets If
  Desired.)
  
  Source Unknown