1/4 red cooking wine
1 tablespoon canola oil
1 tablespoon Bragg's Liquid Aminos
1 tablespoon vegan Worcestershire sauce
1 teaspoon oregano (or more )
1/4 teaspoon thyme leaves (or more)
fresh ground black pepper
Mix together the first 4 ingredients in a small bowl. Baste this all onto your veggie kebobs and pour whatever is left onto them as well.
Sprinkle the oregano all over then crush and sprinkle the thyme leaves all over the veggies too. Grind black pepper over them to taste. Ready to grill!