Grilled Vegetables
Teriyaki Vegetable Kabobs
Green, yellow, red and orange vegetables make these teriyaki grilled veggies look amazing. The teriyaki sauce is strong enough just to be added to the vegetables, rather than used as a marinade, and gives a fantastic Asian flavor to these vegetable kabobs.
Teriyaki sauce is an authentic Japanese recipe but it is a common ingredient in some modern Western and Mexican recipes too. For a more authentic teriyaki sauce, you might want to add some shredded ginger to the teriyaki before using it on the vegetables, to give more flavor. You can make your own teriyaki sauce by stirring ¼ cup soy sauce, ¼ cup sake, 2 tablespoons of mirin wine and a tablespoon of white sugar on the hob over a medium heat until the sugar dissolves.
Grilled Veggies are Perfect Teriyaki Sauce Fresh Off the Grill
Ingredients -
8 oz teriyaki sauce
2 yellow squash
1 orange bell pepper
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
2 zucchini
8 oz mushrooms
2 ears corn on the cob
2 red onions
16 cherry tomatoes
Preparation:
Cut the onions into quarters.
Wash and chop the other vegetables into 1 ½ inch chunks.
Wipe the mushrooms clean.
Boil the corn for 10 minutes, and then let it cool.
Toss all the vegetables in the teriyaki sauce, and then thread them on to skewers.
Grill the teriyaki vegetable kabobs over a moderate to high heat, basting them a few times during cooking with the teriyaki sauce.
Cook until tender.
This should take about 20 minutes.
(Serves 4)
A Picture of delicious hot grilled teriyaki vegetable kabobs.
