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 Veggie Kabobs
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Ingredients
- 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
Instructions
- Make sauce: Combine all ingredients in a jar and shake well to combine. Refrigerate for up to 1 week. (Makes 1 1/2 cups.)
- 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.
- 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.
- Grill kabobs, turning occasionally, until golden and tender, 10-15 minutes.
Recipe Notes
Nutrition Facts
Honey-Basil Veggie Kabobs
Amount Per Serving
Calories 121
Calories from Fat 27
% Daily Value*
Total Fat 3g
5%
Saturated Fat 1g
5%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 562mg
23%
Total Carbohydrates 19g
6%
Dietary Fiber 4g
16%
Protein 6g
12%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 121 cal, 3g fat (1g mono, 1g poly, 1g sat), 0mg chol, 6g protein, 19g carb, 4g fiber, 562mg sodium.
