Veggie Kabobs

1/4 (one-quarter) cup tamari soy sauce
2 tablespoons lemon juice
2 tablespoons olive oil
1/2 (one-half) teaspoon each: dried basil, thyme and parsley
2 cloves garlic, peeled and crushed
1/8 teaspoon black pepper
12 medium button mushrooms
1 red pepper, cut into one-inch squares
1 green pepper, cut into one-inch squares
1 medium onion, quartered
1 small zucchini, sliced 1-inch thick
1 yellow summer squash, sliced 1-inch thick
8 cherry tomatoes

For a marinade, combine the tamari, vinegar, lemon juice, olive oil, basil, thyme, parsley, garlic, and black pepper in a large jar with a lid. Shake well to mix. In a large bowl, combine the mushrooms, red pepper, green pepper, onion, zucchini, yellow squash and tomatoes. Pour marinade over mixture and allow to chill for one hour or more. On eight skewers, alternate the vegetables and mushrooms. Grill for 5-7 minutes, turning frequently and brushing with the marinade. Yields eight servings.