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  • 25minutes
  • 368calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B3, B9, C, P
MineralsCopper, Natrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup light soy sauce

  2. 3/4 cup olive oil

  3. 1/8 cup Worcestershire sauce

  4. 1 tablespoon dry mustard

  5. 2 teaspoons salt

  6. 1 teaspoon parsley

  7. 1 teaspoon thyme

  8. 1 teaspoon oregano

  9. 1 1/2 teaspoons ground pepper

  10. 2 cloves crushed garlic

  11. 1 teaspoon grated fresh ginger

  12. 1 tablespoon honey

  13. 1/4 cup pineapple juice

  14. 12 cherry tomatoes

  15. 12 slices Japanese eggplants

  16. 12 mushrooms

  17. 12 small onions

  18. 2 yellow peppers, cut in

  19. 1 inch squares

  20. 12 slices yellow squash

  21. 12 slices zucchini

  22. 12 pineapple chunks

Instructions Jump to Ingredients ↑

  1. MARINADE: Blend all ingredients together in blender for 1/2 minute.

  2. Pour in a zip lock bag with all ingredients and refrigerate for 1 hour.

  3. Arrange vegetables on skewers, grill on medium high flame turning and brushing with marinade for 10 minutes or until cooked.

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