Teriyaki Kabobs

• 8 large bamboo skewers
• 8 large mushrooms
• 1 eggplant cut into large cubes
• 1 onion cut into large cubes
• 8 cherry tomatoes
• 1 green pepper cut into large cubes

Marinade:

• 2 tablespoon low-sodium soy sauce
• 4 tablespoon orange juice
• 2 teaspoon canola or olive oil
• 1 teaspoon sugar
• 1 teaspoon minced garlic
• 1 teaspoon grated fresh ginger

1. Soak skewers in water.
2. Make the marinade by combining all ingredients in medium-sized bowl.
3. Par cook the eggplant, onions, mushrooms, and green pepper together in a covered container in the microwave or on top of the stove using a steamer. You want them to be crisp-tender, not too soft.
4. Rinse with cool water.
5. Place the vegetables on the skewers.
6. Place them in shallow pan and pour the marinade on top.
7. Preheat your grill or oven boiler.
8. Broil or grill the vegetables kabobs until golden, brushing a few times with the marinade.
9. Discard any remaining marinade.
10. Serve hot.

Optional serving suggestion: We recommend serving these kabobs over a bed of brown rice with a three bean salad to the side.

Makes 4 servings. Serving size: 2 kabobs

Nutritional analysis per serving:

• Calories 78
• Calories from Fat 24
• Saturated Fat 0g
• Total Fat 3g
• Cholesterol 0mg
• Sodium  274mg
• Total Carbohydrate 13g
• Dietary Fiber 2g
• Protein 2g

Exchanges: 1 measured vegetable, ½ fat