There’s no better time to enjoy vegetables than
during the summer, when quality and freshness are at their peaks. The
health benefits of vegetables are many: They provide a number of essential
vitamins and minerals, plus carbohydrates and fiber. What’s more, a
diet high in certain kinds of vegetables may reduce your risk for heart
disease and cancer. If you need another reason to eat vegetables, consider
that they simply taste good—these Teriyaki vegetable kabobs should
convince you.
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Teriyaki vegetable kabobs
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 | 3 Japanese eggplants
(aubergines), cut crosswise into 1/2-inch pieces
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| | 1-1/4 lb white
mushrooms
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| | 2 zucchini, cut crosswise
into 1/2-inch pieces
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| | 2 yellow squash, cut
crosswise into 1/2-inch pieces
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| | 2 red bell peppers,
stemmed, seeded, and cut into 3/4-inch squares
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| | 2 red onions, cut into
1/2-inch-thick wedges
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| | 18 long skewers
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| Marinade |
| | 1/2 cup (4 oz)
reduced-sodium soy sauce
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| | 4 garlic cloves, crushed
with a garlic press
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| | 2 tsp grated fresh
ginger
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| | 2 tsp lime juice
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| | 2 tsp honey
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| | 1/4 tsp red pepper
flakes
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| | 1/4 tsp sesame
oil
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| MARINADE • In a large bowl
whisk together the soy sauce, garlic, ginger, lime juice, honey, pepper flakes
and sesame oil. Add the eggplants, mushrooms, zucchini, squash, peppers
and onions to the bowl, tossing to coat. Cover and marinate at room temperature for 30 minutes, tossing once or twice.
KABOBS •
Meanwhile, preheat a broiler (griller). Line the broiler pan with aluminum
foil and coat with nonstick cooking spray. Soak 18 long, wooden skewers in water to cover. Using a slotted spoon,
remove the vegetables from the bowl and pat dry with paper towels. Thread
the vegetables in alternating fashion onto the skewers. Working in batches
if necessary, place the kabobs 2 inches apart on the broiler pan. Position
the pan 4 inches from the heat source. Broil, turning once or twice and
brushing the kabobs with any remaining marinade, until the vegetables are
tender, 8 to 10 minutes.
Nutritional analysis: calories 35;
protein 2g; carbohydrates 7g; total fat less than 1g; saturated fat 0g;
cholesterol 0mg; sodium 181mg; dietary fiber 1g.
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From The
Advocate Magazine Archives
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