Spicy Skewered Vegetable Kebabs

Adapted from Vegan Fire and Spice by Robin Robertson

3 garlic cloves, minced
1/3 cup canola oil
1/4 cup fresh lime juice
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp salt
1/3 tsp hot pepper powder
1 medium onion quartered
1 red or yellow bell pepper cut into 1 inch pieces
1 medium zucchini cut into 1 inch chunks
2 cups mushrooms cut to a size you like
1 pint cherry tomatoes

Whisk the garlic, oil, lime juice, cumin, coriander, salt and hot pepper powder in a big bowl or casserole dish until well blended.

Add all the other ingredients and toss until coated.

Let stand about 30 minutes.

Preheat broiler or grill.  Thread the vegetables onto skewers, ending with a tomato on each skewer.

Broil or grill, turning once or twice until browned.