2 each orange and red bell peppers - cut into different holiday shapes
1 package crimini mushrooms - cut in halves or quarters, depending on the size
yellow grape tomatoes
1 onion - cut into 1" pieces
1 eggplant - cut into 1" pieces
1 cup olive oil
2 tbsp coconut oil
1 red bell pepper - chopped
juice of 2 limes
2 tbsp grated ginger
2 tsp minced garlic
1 cup fresh cilantro
salt to taste
Soak wooden skewers in water for 30 minutes.
Mix all the marinade ingredients, except the cilantro, in a blender.
Add the cilantro and pulse to incorporate.
Thread the vegetables on the skewers, and pour marinade over them.
Place kebabs in the dehydrator to marinate at 95F for 2 hours or more.