I like this recipe because I can use any vegetables in season, such as red and green bell peppers, onions, potatoes, sweet potatoes, and zucchini. You chop them in big hunks and marinate them overnight in a sauce that has harissa, a North African hot sauce of garlic and chiles which is red and spicy but not too hot.
My version of this dish uses a Greek cheese that you can grill in the broiler of your oven or over a barbecue. You just chop it in big hunks and stick it on the skewer with the marinated vegetables. You could also use firm tofu.
Here's what you need for the marinade sauce:
red wine vinegar