Teriyaki Vegetable Kabobs

Recipe Ingredients

3		Japanese eggplants (aubergines) - cut crosswise
		Into 1/2-inch pieces
1 1/4 lbs	567g / 20oz	White mushrooms
2		Zucchini - cut crosswise
		Into 1/2-inch pieces
2		Yellow squash - cut crosswise
		Into 1/2-inch pieces
2		Red bell peppers - stemmed, seeded,
		And cut into 3/4" squares
2		Red onions - cut 1/2"-thk wedges
18		Skewers
		Marinade
1/2 cup	118ml	Reduced-sodium soy sauce - (4 oz)
4		Garlic cloves - crushed
2 teaspoons	10ml	Grated fresh ginger
2 teaspoons	10ml	Lime juice
2 teaspoons	10ml	Honey
1/4 teaspoon	1.3ml	Red pepper flakes
1/4 teaspoon	1.3ml	Sesame oil

Recipe Instructions

Marinade: In a large bowl whisk together the soy sauce, garlic, ginger, lime juice, honey, pepper flakes and sesame oil. Add the eggplants, mushrooms, zucchini, squash, peppers and onions to the bowl, tossing to coat. Cover and marinate at room temperature for 30 minutes, tossing once or twice.

Kabobs: Meanwhile, preheat a broiler (griller). Line the broiler pan with aluminum foil and coat with nonstick cooking spray. Soak 18 long, wooden skewers in water to cover.

Using a slotted spoon, remove the vegetables from the bowl and pat dry with paper towels. Thread the vegetables in alternating fashion onto the skewers. Working in batches if necessary, place the kabobs 2 inches apart on the broiler pan. Position the pan 4 inches from the heat source. Broil, turning once or twice and brushing the kabobs with any remaining marinade, until the vegetables are tender, 8 to 10 minutes.

This recipe yields 18 skewers for ?? servings.

Nutritional Information Per Skewer: Calories 35; Protein 2 g; Carbohydrates 7 g; Fat less than 1 g; Cholesterol 0 mg; Sodium 181 mg; Fiber 1 g.

Source:
Advocate Health Care's Recipes for Health at - http://www.advocatehealth.com

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