Raw Vegetable Kabobs

So very satisfying. The mushrooms satisfy cravings for meat.

1 peeled eggplant, cut into cubes
2 small zucchini, cut into cubes
1 box cherry tomatoes
24 soaked dried or fresh shiitake mushrooms
1/2 cup olive oil
1/2 cup Nama Shoyu
1 tablespoon fresh rosemary
3 dates, soaked 20 minutes

Place all the vegetables in a shallow glass pan. In a blender, mix together the oil, Nama Shoyu, and soaked dates. Add rosemary. Pour over the vegetables. Refrigerate 3-4 hours to marinate. Place on skewers on dehydrator sheets covered with Teflex sheets. Cover remaining marinade over vegetables. Dehydrate 12 hours (Makes 20 kabobs).