Broccoli and Cauliflower Satay

Bring a large saucepan of water to a boil over high heat.

Steam broccoli and cauliflower; cook until tender-crisp, about 3 to 4 minutes.

Put cooked vegetables into the iced water right away. Then drain well.

Whisk soy sauce, oil, vinegar, ginger, peanut butter, garlic, curry and salt to taste in a large bowl until smooth.

Add the florets; gently toss to coat.

Let marinate at room temperature for at least 3 hours or cover and refrigerate for up to 1 day.

To serve, thread 2 broccoli and 2 cauliflower florets onto each skewer. (Reserve marinade.)

Arrange the skewers on a platter in a single layer and drizzle with the marinade.