We had this at Alex and Sharon's house in September of 2001 and a star was born. Alex was working for Vegetarian Times at that time and they had adapted it from a VT recipe. I've made it a hundred times and further adapted it.
Ingredients for marinade:
2 cloves garlic, crushed
3 T. vegan Worcester sauce (what is this? I just add a splash of really good balsamic vinegar)
1 T. water
1 ½ T. soy sauce
juice of 1 lime
2 T. canola oil
2 T. brown sugar or honey
2 t. dried oregano
Stuff to marinate, cut in uniform strips:
Portabella mushrooms
Drained and pressed firm tofu
Red (and/or other colors) sweet bell peppers
Vidalia onion
Other yummy stuff of your choosing or whatever you have too much of from your CSA.
Marinate the veggies. Roast in pyrex with plenty of room so the stuff gets roasty and crispy, not soggy and steamy. 400F oven, about 25 minutes or so until done.
Serve with beans, avocado, salsa, tortillas, whatever your preferred fixin's may be.
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