Vegetable Kabobs


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


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.
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.)
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.
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.
This recipe yields 6 servings.
Comments: The oriental-style marinade included in this recipe also goes well with shrimp and sea scallops.




1.0 servings


Sunday, February 14, 2010 - 7:23am



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