Use metal skewers so no need for soaking.
Total Time: 25 mins.
Prep Time: 15 mins.
Cook Time: 10 mins.
Ingredients:
Servings: 6.
MARINADE
- 1/4 cup light soy sauce
- 3/4 cup olive oil
- 1/8 cup Worcestershire sauce
- 1 tablespoon dry mustard
- 2 teaspoons salt
- 1 teaspoon parsley
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1 1/2 teaspoons ground pepper
- 2 cloves crushed garlic
- 1 teaspoon grated fresh ginger
- 1 tablespoon honey
- 1/4 cup pineapple juice
Veggies
- 12 cherry tomatoes
- 12 slices Japanese eggplants
- 12 mushrooms
- 12 small onions
- 2 yellow peppers, cut in 1 inch squares
- 12 slices yellow squash
- 12 slices zucchini
- 12 pineapple chunks
Directions:
- MARINADE: Blend all ingredients together in blender for 1/2 minute.
- Pour in a zip lock bag with all ingredients and refrigerate for 1 hour.
- Arrange vegetables on skewers, grill on medium high flame turning and brushing with marinade for 10 minutes or until cooked.
Nutritional Facts for Grilled Veggie Shish Kabobs:
Serving Size: 1 (375 g)
Servings Per Recipe: 6
Amount Per Serving | % Daily Value |
Calories 368.9Calories from Fat 252 | 68% |
Total Fat 28 g | 43% |
Saturated Fat 3.9 g | 19% |
Cholesterol 0 mg | 0% |
Sodium 1530.0 mg | 63% |
Total Carbohydrate 27.8 g | 9% |
Dietary Fiber 4.5 g | 18% |
Sugars 13.3 g | 53% |
Protein 5.8 g | 11% |
Source: http://www.food.com