Vegetable satay

Yield: 1 servings

Measure Ingredient
¼ cup Soy sauce
2 tablespoons Rice wine vinegar
1 tablespoon Minced ginger
1 teaspoon Minced garlic
2 tablespoons Olive oil
1 teaspoon Toasted sesame oil
1 teaspoon Brown sugar
1 pinch Cayenne
4 \N Whole Shiitake mushrooms
4 \N Round zucchini slices, cut 3/4\" thick
4 \N Round yellow squash slices, cut 3/4\" thick
4 \N Half moon eggplant slices, cut 3/4-inch thick
4 \N Pearl onions, halved
4 \N Cherry tomatoes, halved


Soak 8-inch wooden skewers in warm water for at least 45 minutes before using. In a small bowl combine soy sauce, vinegar, ginger, garlic, oils, brown sugar, cayenne and ¼ cup water. Thread vegetables on skewers and place in a shallow glass baking dish. Pour soy sauce mixture over and marinate skewers, turning several times, for at least 1 hour at room temperature. Preheat grill. Place skewers on grill and cook, turning and basting frequently with extra marinade, for about 6 minutes in all.

Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.

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