Ingredients

For the veggie-kabobs, Gayler says you can use just about any vegetable, "but for maximum visual appeal it is best to go for a good selection of colors. The beauty of this recipe is that you can vary the flavors by changing the marinade as you wish

1 cauliflower, cut into florets and blanched
3 sweet bell peppers (1 green, 1 red, 1 yellow) cut into 1-inch chunks
2 zucchini, cut into chunks
1/4 pound mushrooms
1 large red onion, cut into wedges

For the Tabbouleh
2 cups bulgur, soaked in water for 45 minutes and drained
3 tablespoons chopped fresh parsley
2 onions, chopped
2 tablespoons chopped fresh mint
1/2 cucumber, chopped
1/2 cup olive oil
3 lemons, juice only
3 tomatoes, peeled, seeded and chopped
1 batch marinade (recipes follow)

Thread alternate pieces of vegetables decoratively onto eight wooden skewers that have been soaked in water. Place them in a shallow dish.
Prepare the marinade. Pour marinade over the vegetables, Cover and marinate for 1 hour.
Meanwhile, for the tabbouleh, place the bulgur in a dish towel and squeeze out any excess water. Transfer the bulgur to a bowl, add the remaining ingredients and mix well. Season to taste and place in a flat serving dish.
Take the skewered vegetables out of the marinade, let any excess drip off, then grill on a hot barbecue for 10 to 12 minutes, turning regularly, until lightly charred on all sides and cooked through. Arrange the shashliks on the tabbouleh.
Gently heat the marinade in a small pan until just before boiling. Pour the marinade over the kabobs to serve.

Greek Marinade

1/2 cup olive oil
2 lemons, juice only
2 garlic cloves, crushed
2 onions, finely chopped
1 bay leaf
1 tablespoon chopped fresh oregano

Combine all ingredients and marinate for 1 hour. Use as directed.

Middle Eastern Marinade

2/3 cup olive oil
2 tablespoons tomato paste
1 lemon, juice only
1 garlic clove, crushed
1 onion, grated
Pinch of saffron
Pinch ground cumin

Directions

Mix well, marinate for 1 hour and use as directed. Makes 4 servings.