Summer was made for grilling and skewers were made for veggies. Thread plump cherry tomatoes, cremini mushrooms, slices of fresh zucchini, yellow squash and red onion onto presoaked wooden skewers, then douse them in a simple, to-die-for sweet-and-tangy glaze made from a few pantry ingredients.
Use a toothpick to create two holes in each cherry tomato; this helps the marinade to flavor the insides. Soak bamboo skewers for 30 minutes before using to avoid burning. Serve these veggies alongside grilled tofu and seafood, or as a side dish with pasta. For a gluten-free version, swap GF tamari for the soy sauce.
Sauce (makes 1 1/2 cups):
- 4 cloves garlic, minced
- 1/4 cup fresh basil leaves, minced
- 6 tablespoons low-sodium soy sauce or tamari
- 1/4 cup rice wine or sake
- 2 tablespoons lemon juice
- 1/4 cup rice vinegar
- 1 tablespoon olive oil
- 1/2 tablespoon honey
- 3 small green zucchini, cut diagonally into 1-inch chunks
- 3 small yellow squash, cut diagonally into 1-inch chunks
- 1/2 pound cremini mushrooms
- 1 pound cherry tomatoes (see note above)
- 1 red onion, cut into 8 wedges
To make sauce, combine all ingredients in a jar and shake well to combine. Refrigerate for up to 1 week. Place all vegetables in a large bowl or rectangular dish. Add sauce; toss to coat. Cover and refrigerate for at least 1 hour (or overnight), turning occasionally. Preheat grill to medium. Thread all vegetables onto six to nine 15-inch bamboo skewers. Leave about 1/8 inch between each piece to allow even cooking. Grill kabobs, turning occasionally, until golden and tender, 10-15 minutes.
PER SERVING: 121 cal, 3g fat (1g mono, 1g poly, 1g sat), 0mg chol, 6g protein, 19g carb, 4g fiber, 562mg sodium.
Recipe and photo thanks to Delicious Living.