sweet heat
Honey-Basil Veggie Kabobs Serves 6 | Vegetarian
Use a toothpick to create two holes in each cherry tomato; this helps the marinade to flavor the insides. Soak bamboo skewers for 30 minutes before using to avoid burning. Serve these veggies alongside grilled tofu and seafood, or as a side dish with pasta. For a gluten-free version, swap GF tamari for the soy sauce.
HONEY-BASIL SAUCE 4 cloves garlic, minced ¼ cup fresh basil leaves, minced 6 tablespoons low-sodium soy sauce ¼ cup rice wine or sake 2 tablespoons lemon juice ¼ cup rice vinegar 1 tablespoon olive oil ½ tablespoon honey
3 small green zucchini, cut diagonally into 1-inch chunks 3 small yellow squash, cut diagonally into 1-inch chunks ½ pound cremini mushrooms 1 pound cherry tomatoes (see note above) 1 red onion, cut in 8 wedges
1. Make sauce: Combine all ingredients in a jar and shake well
to combine. Refrigerate for up to 1 week. (Makes 1½ cups.) 2. Place all vegetables in a large bowl or rectangular dish. Add sauce; toss to coat. Cover and refrigerate for at least 1 hour
(or overnight), turning occasionally. 3. Preheat grill to medium. Thread all vegetables onto six to nine 15-inch bamboo skewers. Leave about 1
/8 inch between
each piece to allow even cooking. 4. Grill kabobs, turning occasionally, until golden and tender, 10–15 minutes.
PER SERVING: 121 cal, 3g fat (1g mono, 1g poly, 1g sat), 0mg chol, 6g protein, 19g carb, 4g fiber, 562mg sodium
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deliciousliving.com | july 2014
LEIGH BEISCH; FOOD STYLIST: DAN BECKER; STYLIST: GLENN JENKINS
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