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Melissa's Marinated Vegetable and Tempeh Kabobs "This is Melissa Goldman's recipe for the best barbecue ever."... From The Simple Soybean and Your Health, pp. 203, Mark & Virginia Messina with Kenneth Sechtel. 1/4 cup tamari 1/4 cup tarragon vinegar 2 tablespoons lemon juice 2 tablespoons olive oil 1 tablespoon fresh or 1 teaspoon dried basil 1 tablespoon fresh or 1 teaspoon dried thyme 1 tablespoon fresh or 1 teaspoon dried cilantro 2 cloves garlic, crushed 1/8 teaspoon black pepper 8 ounces tempeh, cut into 8 cubes 1 red pepper, cut into l/2-inch strips 1 green pepper, cut into 1/2-inch strips 1 medium onion, quartered 1 small zucchini, sliced 1/2-inch thick 1 yellow summer squash, sliced 1/2-inch thick 12 medium mushrooms 8 cherry tomatoes In a large jar, combine the tamari, tarragon vinegar, lemon juice, olive oil, basil, thyme, cilantro, garlic, and black pepper for a marinade; shake well to mix. Place the tempeh cubes in a steamer or metal sieve over boiling water and steam for 15 minutes. In a large bowl, combine the red pepper, green pepper, onion, zucchini, squash, mushrooms, and tomatoes. Add the tempeh cubes and marinade, and refrigerate for at least 1 hour. On four skewers, alternate the vegetables and tempeh. Grill for 5-7minutes, turning frequently and brushing with the marinade. Serve the vegetables and tempeh either on or off the skewers. Yield: 4 servings. Per serving: 273 calories; 20 grams protein; 12 grams fat; 26 grams carbohydrate; 36%fat.