Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           tamari
     1/4  cup           tarragon vinegar
   2      tablespoons   lemon juice
   2      tablespoons   olive oil
   1      tablespoon    fresh basil
                        OR
   1      teaspoon      dried basil
   1      tablespoon    fresh thyme
                        OR
   1      teaspoon      dried thyme
   1      tablespoon    fresh cilantro
                        OR
   1      teaspoon      dried cilantro
   2      cloves        garlic -- crushed
     1/8  teaspoon      black pepper
   8      ounces        tempeh -- cut into 8 cubes
   1                    red pepper -- cut into 1/2-inch st
   1                    green pepper -- cut into 1/2-inch st
   1      medium        onion -- quartered
   1      small         zucchini -- sliced 1/2-inch thic
   1                    yellow summer squash -- sliced 1/2-inch thic
  12      medium        mushrooms
   8                    cherry tomatoes

Preparation:

In a large jar, combine the tamari, tarragon vinegar, lemon juice, olive oil, basil, thyme, cilantro, garlic, and black pepper for a marinade; shake well to mix. Place the tempeh cubes in a steamer or metal sieve over boiling water and steam for 15 minutes. In a large bowl, combine the red pepper, green pepper, onion, zucchini, squash, mushrooms, and tomatoes. Add the tempeh cubes and marinade, and refrigerate for at least 1 hour. On four skewers, alternate the vegetables and tempeh. Grill for 5-7 minutes, turning frequently and brushing with the marinade. Serve the vegetables and tempeh either on or off the skewers.