Soak your wooden skewers in cold water first, this keeps them from burning on the grill.

• 8 small red potatoes, cooked half way through, cut into quarters or chunks
• 1 red pepper, seeded & cut into chunks
• 1 green pepper, seeded & cut into chunks
• 1 orange pepper, seeded & cut into chunks
• 1 sweet onion, quartered
• 1 yellow squash, cut into chunks
• 1 zucchini, cut into chunks
• 8 white mushrooms
• 8 -16 pieces of gluten/seitan
• 4 long skewers

• Thread the veggies and gluten on the skewers in the order you would like and top it with one of the mushroom caps.
• May brush a small amount of olive oil on the veggies and gluten after putting them on the skewers. Also baste them with the marinate for the gluten while they are grilling.
• Watch while cooking on the grill and turn frequently so they will not burn.

We like to serve these on a bed of Quinoa.

Hint: May cook under a preheated broiler.