Grilled Veggie Kebabs
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice or pineapple juice
1 tablespoon Bragg’s Liquid Aminos or soy sauce
1 clove garlic, minced
¼ teaspoon ground ginger
16 cherry tomatoes
16 white button mushrooms, stems removed
1 red or green bell pepper, cut into 2-inch pieces (about 1 cup)
1 yellow or orange bell pepper, cut into 2-inch pieces (about 1 cup)
1 cup chopped onion, cut into 2-inch pieces
1 cup zucchini, cut into 2-inch pieces
8 (10-inch) metal or wooden skewers (soak wooden ones in water for 15 minutes before using so that they don’t burn)
Prepare marinade in small bowl, and set aside.
Place vegetables on skewers, alternating as you go. Set skewers in a 9×13-inch casserole dish, and brush vegetables with marinade. Cover, and let sit at room temperature 30 minutes. If you have any remaining marinade, reserve it to coat vegetables while cooking.
Preheat grill. Place skewers over medium heat and grill 10 minutes or until done, turning occasionally as needed.
Yield: 8 servings (serving size: 1 skewer)