Tofu-Vegetable Kebabs with Yogurt-Olive Dip

• 1/4 cup plain low-fat yogurt
• 3 black olives, sliced
• 2 tsp. prepared mustard
• 1 tsp. honey
• 12 tsp. light miso (optional)
• 1 Tbs. chopped fresh flat-leaf parsley
• 2 medium zucchini, cubed
• 1 large onion, cut into small chunks
• 7 oz. extra-firm tofu, cubed
• 12 cremini mushrooms
• 1 tsp. olive oil

1. Make dip: In small bowl, combine all dip ingredients.
2. Set aside.
3. Blanch zucchini and onion in boiling water for 2 minutes and drain well.
4. Preheat broiler.
5. Alternate tofu, zucchini, onion and mushroom on skewers.
6. Brush with olive oil and lightly sprinkle with salt and pepper.
7. Broil or grill 5 minutes on each side.
8. Serve with Yogurt-Olive Dip.

yogurt, black olives, mustard, honey, light miso, parsley, zucchini, onion, extrafirm tofu, mushrooms, olive oil

Taken from www.vegetariantimes.com/recipe/tofu-vegetable-kebabs-with-yogurt-olive-dip/ (may not work)