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:

  1. MARINADE: Blend all ingredients together in blender for 1/2 minute.
  2. Pour in a zip lock bag with all ingredients and refrigerate for 1 hour.
  3. 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%