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Teriyaki Vegetable Kabobs
Recipe By: Advocate Health Care's Recipes for Health at http
Serving Size: 0
Cuisine:
Main Ingredient:
Categories: Vegetables, Low Fat, Kabobs
-= Ingredients =-
3 Japanese eggplants (aubergines), cut crosswise into 1/2-inch pieces
1 1/4 pounds of white mushrooms
2 zucchini, cut crosswise into 1/2-inch pieces
2 yellow squash, cut crosswise into 1/2-inch pieces
2 red bell peppers, stemmed, seeded, &cut into 3/4 | |
2 red onions ; cut 1/2"-thk wedges
18 long skewers
Marinade
1/2 cup of reduced-sodium soy sauce - (4 oz)
4 garlic cloves, crushed
2 teaspoons of grated fresh ginger
2 teaspoons of lime juice
2 teaspoons of honey
1/4 teaspoon of red pepper flakes
1/4 teaspoon of sesame oil
-= Instructions =-
Marinade: In a large bowl whisk together the soy sauce, garlic, ginger, lime juice, honey, pepper flakes and sesame oil. Add the eggplants, mushrooms, zucchini, squash, peppers and onions to the bowl, tossing to coat. Cover and marinate at room temperature for 30 minutes, tossing once or twice.
Kabobs: Meanwhile, preheat a broiler (griller). Line the broiler pan with aluminum foil and coat with nonstick cooking spray. Soak 18 long, wooden skewers in water to cover.
Using a slotted spoon, remove the vegetables from the bowl and pat dry with paper towels. Thread the vegetables in alternating fashion onto the skewers. Working in batches if necessary, place the kabobs 2 inches apart on the broiler pan. Position the pan 4 inches from the heat source. Broil, turning once or twice and brushing the kabobs with any remaining marinade, until the vegetables are tender, 8 to 10 minutes.
This recipe yields 18 skewers for ?? servings.
Nutritional Information Per Skewer: Calories 35; Protein 2 g; Carbohydrates 7 g; Fat less than 1 g; Cholesterol 0 mg; Sodium 181 mg; Fiber 1 g.
Formatted for MC5 12-13-1999 by Joe Comiskey - jcomiskey@krypto.net
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