Marinated Veggie Kabobs

Earlier this week, the solstice marked the offical kick off of summer (although I'd beg to differ considering that here in Texas my AC has been running for nearly 3 months).  Now most people would prefer to stick to indoor activities during these hot months, but in our house, it means 2 things: baseball (Rangers in particular) and grilling out! So this recipe was all but too fitting to welcome the season.  I would like to say a special thank you to my husband, the grill master, as this dish would not be as delicious without his mean grillin' skills - thanks honey!  

Marinade:
2/3 cup Extra Virgin Olive Oil (I used an oregano infused olive oil)
1/3 cup Red Wine or balsamic vinegar
3 TBSP basil
1.5 - 2 tsp rosemary
2 tsp honey
1/2 tsp fresh ground black pepper
Dash of soy sauce
Salt to taste

Combine all ingredients, mix well, & set aside. Yields 1 cup of marinade.

Veggies & Protein (below is what I use; however, you can use any veggies you enjoy):
1 whole poblano pepper
1/2 red bell pepper
1/4 yellow bell pepper
1/4 orange bell pepper
Handful of broccoli florets
Handful of button mushrooms
1/2 zucchini
1/2 pack extra firm tofu

Cut all veggies & tofu into 1/4 inch cubes.
Combine all of the veggies in bowl and pour marinade on top.
Let veggies soak for at least 40 minutes (the veggies will soak up more flavor the longer you let them sit in the marinade)
Soak 5-7 wooden skewers in warm water for 30-40 minutes.
Once the veggies are done marinating, pierce veggies through the skewers (watch those fingers)
Place veggies on a pre-foiled hot grill & cook for about 7 minutes.
Remove from foil, and place skewered veggies directly on the grill for about a minute.
Rotate veggies 180 degrees and cook for about 20-30 seconds (we usually eyeball for grill marks).
Serve immediately and enjoy! You can have these yummy veggies on their own or on a bed of rice or quinoa.