Title: Vegetable Satay
Categories: Vegetable Side Grill
Yield: 10 Servings
| 1/4 | c | Soy sauce |
| 2 | tb | Rice wine vinegar |
| 1 | tb | Minced ginger |
| 1 | ts | Minced garlic |
| 2 | tb | Olive oil |
| 1 | ts | Toasted sesame oil |
| 1 | ts | Brown sugar |
| 1 | pn | Cayenne |
| 4 | | Whole Shiitake mushrooms |
| 4 | | Round zucchini slices, cut 3/4" thick |
| 4 | | Round yellow squash slices, cut 3/4" thick |
| 4 | | Half moon eggplant slices, cut 3/4-inch thick |
| 4 | | Pearl onions, halved |
| 4 | | Cherry tomatoes, halved |
Soak 8-inch wooden skewers in warm water for at least 45 minutes before
using. In a small bowl combine soy sauce, vinegar, ginger, garlic, oils,
brown sugar, cayenne and 1/4 cup water. Thread vegetables on skewers and
place in a shallow glass baking dish. Pour soy sauce mixture over and
marinate skewers, turning several times, for at least 1 hour at room
temperature. Preheat grill. Place skewers on grill and cook, turning and
basting frequently with extra marinade, for about 6 minutes in all.