Warming the Hearth

Ingredients:

Ingredients

1 summer squash, cut into large chunks
8 whole button or baby bella mushrooms
1 bell-pepper, any color you like, cut into large pieces
1 eggplant, cut into chunks
1 onion, cut into large chunks
8 chunks of baked tofu or extra firm tofu, patted quite dry
8 grape tomatoes
Italian dressing of your choice
4 skewers

Directions:

While kebabs with a variety of veggies on them make for a beautiful presentation, the truth is that most vegetables do not cook at the same rate and they must be put on separate kababs to cook them properly. Mushrooms, eggplant and tofu will absorb more marinade and benefit from basting, but most of the veggies will just let the basting drip right off.

Squash will take the longest.
Eggplant and mushrooms will take about the same amount of time, and both like basting, so you can put them on with anything else.
Tofu you basically just cook till its hot and as long as you like afterward, it will also take on a bit of the flavor of its neighbors, so, you could add it to a skewer with tomatoes for a light cooking, or peppers and onions to cook it a bit longer, or the mushrooms and eggplant.

Rinse and dry the vegetables and carefully thread them onto a long skewer.

Place each kabob in a large marinading container (or something similar) as you finish it. When you are done with all and pour the Italian dressing over them.

Put them in the fridge or the cooler to marinade for a few hours or overnight. You can forget about them for up to 24 hours if you keep them cold, just give them a shake and a flip every once in awhile to make sure the marinade is getting all over everything.

When your fire is ready, place the kabobs on the grill and cook for five minutes and then turn. Brush with some marinade and cook for five more minutes and turn again. Test for doneness, this will vary by vegetable. Continue turning, brushing, testing. When you feel it's ready, it's ready!