Grilled Veggie Shish Kabobs |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Use metal skewers so no need for soaking. With the left over veggies I made a yummy Grilled Veggie Tortellini Salad #93104. Ingredients:
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 |
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.
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