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Grilled
Vegetables Kabobs
Yield:
about 4- 6 skewers, depending on how big your vegetable slices are
INGREDIENTS
Marinade:
3 limes – juiced
¾ cup Aloha
Shoyu Regular Soy Sauce or Aloha
Shoyu Lower Salt Soy Sauce
¾ cup Sesame Oil
2 tablespoons sugar
¼ teaspoon pepper
Vegetables:
Suggested Vegetables – be sure to slice according to preference:
eggplant*, squash, zucchini, mushroom
cherry tomatoes for garnish
PROCEDURE
Mix all ingredients of marinade in bowl. Marinate sliced vegetables in
marinade for up to 6 hours in the refrigerator. If using wooden skewers,
soak them in water for about 1 hour. Slide vegetables on skewer, topping
end with cherry tomato. Grill vegetables over medium heat, turning skewer
over every 2 minutes. Cook until vegetables are thoroughly heated.
*If
using eggplant, be sure to prepare first by slicing eggplant, salting
and letting them sit on paper towels for about 30 minutes. After 30 minutes,
pat them dry w/ paper towels.
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