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 |
ESSENCE OF EMERIL #2152
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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