Marinated Vegetable Kabobs

Marinade

 * ⅓ cup olive oil
 * 1 Tbsp pesto
 * 2 Tbsp balsamic vinegar
 * ½ tsp powdered garlic or to taste
 * 2 tsp minced fresh savory or 1 tsp dried
 * salt and freshly ground black pepper to taste

Kabobs

 * 8 large scallions
 * 8 oz. Italian-seasoned baked tofu
 * 1 small zucchini
 * ½ red or yellow bell pepper, seeded
 * 16 white mushrooms, stems removed
 * 8 cherry tomatoes
 * 8 vegetarian “meatballs”

Marinade

 * 1) Combine all ingredients in mixing bowl, and stir well to combine. Set aside.

Kabobs

 * 1) Trim green parts off scallions, and reserve for another use. Cut white parts into 8 x 1-inch-long pieces.
 * 2) Cut tofu into 8 squares.
 * 3) Cut zucchini into 8 x 1-inch-long pieces.
 * 4) Cut pepper into 8 x 1-inch pieces.
 * 5) Thread vegetables and “meatballs” onto skewers, beginning and ending with mushrooms to help anchor other ingredients.
 * 6) Arrange skewers in baking dish, and spoon marinade over top. Turn skewers to coat, making sure that all vegetables are well covered.
 * 7) Set aside 30 minutes, or cover and refrigerate overnight.
 * 8) Preheat oven to 450 °F.
 * 9) Uncover kabobs, if covered and chilled, and bring to room temperature.
 * 10) Bake kabobs about 25 minutes, or until vegetables are tender, turning once.