Grilled Veggie Shish Kabobs
Use metal skewers so no need for soaking. With the left over veggies I made a yummy Grilled Veggie Tortellini Salad #93104.
- Preparing Time: 30 minutes
- Total Time: 25 minutes
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains honey
dairy free
pescatarian
- 1/4 cup pineapple juice
- 2 cloves crushed garlic
- 1 tablespoon honey
- 1 teaspoon grated fresh ginger
- 1 teaspoon oregano
- 2 teaspoon salt
- 1 teaspoon thyme
- 1 tablespoon dry mustard
- veggies
- 12 cherry tomatoes
- 1 teaspoon parsley
- 1/4 cup light soy sauce
- 3/4 cup olive oil
- 1/8 cup worcestershire sauce
- 1 1/2 teaspoons ground pepper
- 12 slices japanese eggplant
- 12 mushrooms
- 12 small onions
- 2 yellow peppers, cut into 1 inch squares
- 12 slices yellow squash
- 12 slices zucchini
- 12 pinapple chunks
- Carbohydrate 85.0462347764851 g
- Cholesterol 0 mg
- Fat 8.58037175187655 g
- Fiber 13.4340388409742 g
- Protein 10.7742655796638 g
- Saturated Fat 1.26805644110925 g
- Serving Size 1 1 Serving (950g)
- Sodium 391.466821870751 mg
- Sugar 71.6121959355109 g
- Trans Fat 0.64750407776603 g
- Calories 426 calories
MARINADE: Blend all ingredients together in blender for 1/2 minute. Pour in a zip lock bag with all ingredients and refrigerate for 1 hour. Arrange vegetables on skewers, grill on medium high flame turning and brushing with marinade for 10 minutes or until cooked.
