Marinade:
1/2 C. olive oil
3 Tbs. fresh lemon juice
2 tsp. salt
1 tsp. freshly-ground black pepper
1 1/2 tsp. dried oregano
2 cloves garlic, mashed
Veggies:
4 medium-size red onions, quartered
2 medium-size green zucchini, cut into 1-inch pieces
2 medium-size yellow summer squash, cut into 1-inch pieces
12 cremini mushrooms, stemmed
1 red bell pepper, seeded and cut into 1-inch pieces
1 pkg. extra-firm tofu, cut into 1-inch cubes (optional)
1/4 lb. feta cheese, crumbled, for garnish (optional)

Mix marinade ingredients in a small bowl, stirring to blend. Place prepared vegetables, and tofu if using, in a 2-gallon zipper-top plastic bag. Pour in the marinade, seal the bag, and turn over to coat everything. Marinate in the refrigerator 1 to 4 hours. When ready to cook, remove vegetables from marinade and thread onto kabob rods, if using rotisserie, or skewers if using grill. Leave a little space between the vegetables for air to circulate. Grill using rotisserie or directly on grill until all vegetables are golden and tender, 20 to 25 minutes. Remove from rods or skewers and serve warm, garnished with the crumbled feta, if desired. Since vegetables will grill at different rates, you may want to place all the vegetables of each type together on the skewers-- the onions on one, for example, and bell peppers on another. This makes it easy to remove the
skewers when those veggies are done