Delicious Living
  • 4 cloves garlic, minced
  • 1/4 cup fresh basil leaves, minced
  • 6 tablespoons low-sodium soy sauce
  • 1/4 cup rice wine or sake
  • 2 tablespoons lemon juice
  • 1/4 cup rice vinegar
  • 1 tablespoon olive oil
  • 1/2 tablespoon honey
  • 3 small green zucchini, cut diagonally into 1-inch chunks
  • 3 small yellow squash, cut diagonally into 1-inch chunks
  • 1/2 pound cremini mushrooms
  • 1 pound cherry tomatoes (see note above)
  • 1 red onion, cut into 8 wedges

Honey-Basil Veggie Kabobs

nicolerosenbach | Delicious Living
  • Serves: 6 people
  • Calories per serving: 121

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.

  1. Make sauce: Combine all ingredients in a jar and shake well to combine. Refrigerate for up to 1 week. (Makes 1 1/2 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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