Seitan and Sweet Pepper Skewers With Herb-Roasted Potatoes

For the Potatoes:
2 lbs. red bliss or small golden potatoes, cut into 1-inch chunks
1/4 cup olive oil
2 tsp. freshly chopped rosemary
2 tsp. freshly chopped thyme
1 Tbsp. freshly chopped parsley
1 1/2 Tbsp. salt
2 tsp. cracked black pepper

• Combine all the ingredients and mix well.
• Place on a sheet pan and roast in a 425°F oven for 25 minutes, or until the potatoes are softened and browned.

For the Skewers:
1 1/2 lbs. prepared seitan
2 large onions, cut into 3/4-inch dice
2 yellow peppers, seeded and cut into 3/4-inch dice
2 red peppers, seeded and cut into 3/4-inch dice
2 green peppers, seeded and cut into 3/4-inch dice
1 lb. whole crimini mushrooms
Prepared potatoes
10 garlic-herb or bamboo skewers
1 cup olive oil
1 Tbsp. freshly chopped garlic
2 tsp. freshly chopped thyme
3 Tbsp. balsamic vinegar
2 tsp. salt

• Thread the seitan, onions, peppers, tomatoes, mushrooms, and potatoes on the skewers.
• Combine the remaining ingredients and pour over the skewers in a shallow dish. Allow to marinate for 2 hours.
• Remove from the marinade and grill for 3 to 5 minutes on each side, or until the vegetables are softened and browned. Serve immediately.

Makes 10 skewers