Cut the tempeh into cubes and place it in a bowl. Combine finely chopped garlic and herbs in glass jar along with olive oil, a generous pinch of salt, pepper, and water. Shake then pour this marinade on the tempeh, rest in the fridge for at least one hour.

Cut the vegetables into chunks of similar size to the tempeh. Place them in a bowl and season with salt, pepper, chopped herbs then set aside.

Form the kabobs by alternating vegetables and tempeh cubes, dripped from their marinade.

Put the kabobs on a lightly oiled baking pan then brush them with the tempeh marinade.

Bake the veggie tempeh kabobs at 400°F for 15 minutes, turning half way.