1/4 cup olive oil
1/4 cup white cooking wine
2 tablespoons Bragg's liquid aminos (or soy sauce)
1/2 teaspoon liquid smoke
1 1/2 teaspoons dried dill weed
2 large cloves garlic, minced Vegetables:
1 medium red bell pepper, chopped 2"
1 medium yellow bell pepper, chopped 2"
1 medium yellow summer squash, chopped 2"
1 medium zucchini, chopped 2"
1/4-1/2 medium red onion, chopped 2" (use sparingly as they can be strong)
1 (8 ounce) package sliced button mushrooms
1 (14 ounce) package extra firm tofu, drained, pressed, and chopped 2"
salt and pepper, to taste
1. In a large bowl, combine marinade ingredients, stirring until combined. Add all vegetables and tofu to the bowl with marinade and carefully stir to coat.
2. Cover and place in the refrigerator, allowing to marinate 8 hours, or overnight. Preheat oven to broil. Thread the marinated vegetables onto metal skewers.
3. Place skewers on a jellyroll pan and bake for 15-20 minutes, or until vegetables are cooked through and begin to blacken on the edges.
4. Remove from oven and allow to cool before serving. Season to taste with salt and pepper.
Source of recipe: I wrote this recipe. To view more of my recipes, please visit my blog at www.VeganFoodAddict.com .