Vegetable Kabobs
By: Anonymous
Published: Sunday, February 14, 2010 - 7:23am

Ingredients




3 tablespoons rice wine vinegar
tablespoon water
1 tablespoon grated fresh ginger
1 tablespoon reduced-sodium soy sauce
1 garlic clove minced
teaspoon peanut oil
1 teaspoon oriental sesame oil
teaspoon crushed red-pepper flakes (optional)
1 small zucchini halved lengthwise,
and sliced 3/8" thick
1 small yellow summer squash halved lengthwise,
and sliced 3/8" thick
1 small eggplant cut into ¾" cubes
3 smalls onions
1 sweet red or green pepper cut into 1" pieces
12 mushrooms
12 cherry tomatoes

Preparation

1 In a small bowl, mix the vinegar, water, ginger, soy sauce, garlic, peanut oil, sesame oil and pepper flakes (if using). Soak 12 (8-inch) bamboo skewers in water for 15 minutes. 2 Alternately thread the zucchini, squash, eggplant, onions, red or green peppers, mushrooms and cherry tomatoes onto the skewers, leaving a small space between the pieces. (Alternate the colors and shapes so that the kabobs look appetizing. Leave an inch free on each end for easy handling.) 3 Place the kabobs in a large, shallow dish in a single layer. Pour the marinade over the kabobs. Cover and marinate at room temperature for at least 30 minutes. Remove the kabobs from the dish, reserving the marinade. 4 To prepare the grill for cooking, spray the unheated grill rack with nonstick spray. Then light the grill according to the manufacturer's directions. Place the rack on the grill. 5 This recipe yields 6 servings. 6 Comments: The oriental-style marinade included in this recipe also goes well with shrimp and sea scallops.