Vegetable Kabobs

Recipe Ingredients

3 tablespoons	45ml	Rice wine vinegar
1 1/2 tablespoons	22ml	Water
1 tablespoon	15ml	Grated fresh ginger
1 tablespoon	15ml	Reduced-sodium soy sauce
1		Garlic clove - minced
1 1/2 teaspoons	7.5ml	Peanut oil
1 teaspoon	5ml	Oriental sesame oil
1/2 teaspoon	2.5ml	Crushed red-pepper flakes - (optional)
1 teaspoon	5ml	Zucchini - halved lengthwise, (small)
		And sliced 3/8" thick
1		Yellow summer squash - halved lengthwise, (small)
		And sliced 3/8" thick
1		Eggplant - cut into 3/4" cubes (small)
3		Onions (small)
1		Sweet red or green pepper - cut into 1" pieces
12		Mushrooms
12		Cherry tomatoes

Recipe Instructions

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.

Nutritional Information Per Serving: Calories: 60; Fat: 2.2 grams (30% of calories); Cholesterol: 0 milligrams; Sodium: 135 milligrams; Fiber (grams) 8.1.

Source:
Prevention's Recipe Archive at http://www.prevention.com/cooking

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