Japanese Teriyaki Kabob

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Recipe submitted by An_organic_inference, 06/13/09

Japanese Teriyaki Kabob

Ingredients (use vegan versions):

2 yellow squash
1 red bell pepper
1 green bell pepper
1 red onion
1/2 pound mushroom
1 head brocoli
Grilling Sauce:
1/4 cup tamari sauce
1/4 cup unfiltered sake
2 tablespoons brown sugar
2 teaspoons sesame oil
2 tablespoons rice vinegar
2 cloves garlic, pressed or powdered
2 teaspoons ginger, minced or powdered

Directions:

1) Begin by soaking the kabob skewers in water. Prepare the sauce by mixing all ingredients together in a small bowl. There is no need to marinade vegetables because they will not absorb much flavor in the process.

2) Cut all vegetables into bite sized pieces and thread them onto the soaked skewers, alternating each vegetable one at a time.

3) Cover a shallow liquid baking pan with a strip of aluminum foil (this will prevent the sauce from burning to the pan). place threaded kabobs onto the pan set closely together, and heavily coat with grilling sauce.

4) Set oven to broil on high. Place kabobs on middle oven rack and broil about 5 minutes on each side, marinating with turns. Each kabob should be slightly charred on the edges. Serve with rice and a side of extra sauce for dipping. Can also be done over a coal grill with similar results.

Source of recipe: This recipe was taken from www.fatfreevegan.com, and can be found under the heading "Teriyaki Tofu and Vegetable Kabobs." I don't eat tofu, but the sauce recipe is the same. Very Authentic tasting.

Makes: 8-10 kabobs, Preparation time: 15 minutes, Cooking time: 10 minutes