Spicy Skewered Vegetable Kebabs

3 - garlic cloves, crushed
1/3 C canola oil
1/4 C fresh lime juice
1/2 t ground cumin
1/2 t ground coriander
1/2 t salt
1/4 t cayenne
2 - small red onions, quartered
2 - red or yellow bell peppers, cut into 1-1/2 inch pieces
2 - medium zucchini, cut into 1-1/2 inch chunks
2 C white mushrooms, trimmed, and halved or quartered if large
1 - pint cherry tomatoes

Whisk the garlic, olive oil, lime juice, cumin, coriander, salt, and cayenne in a shallow bowl until well blended. Set aside. Steam the onions over boiling water for 1 minutes. Add the bell pepper and zucchini to the steamer and continue steaming 1 minute longer. Add the mushrooms to the steamer and steam for 1 minute longer.

Transfer all the lightly steamed vegetables to the bowl with the marinade, and toss until coated. Let stand, covered, at room temperature 30 minutes, tossing occasionally.

Preheat the broiler or grill. Remove the vegetables from the marinade and thread them onto skewers, ending with a cherry tomato on each skewer. Brush with marinade and broil or grill, turning once or twice until browned, about 5 minutes.

From Vegan Fire and Spice