Grilled Veggie Shish Kabobs

Description: Use metal skewers so no need for soaking. With the left over veggies I made a yummy Grilled Veggie Tortellini Salad #93104.

Ingredients:

• 1/4 cup light soy sauce
• 3/4 cup olive oil
• 1/8 cup Worcestershire sauce
• 1 tablespoon dry mustard
• 2 teaspoons salt
• 1 teaspoon parsley
• 1 teaspoon thyme
• 1 teaspoon oregano
• 1 1/2 teaspoons ground pepper
• 2 cloves crushed garlic
• 1 teaspoon grated fresh ginger
• 1 tablespoon honey
• 1/4 cup pineapple juice
• 12 cherry tomatoes
• 12 slices Japanese eggplants
• 12 mushrooms
• 12 small onions
• 2 yellow peppers, cut in 1 inch squares
• 12 slices yellow squash
• 12 slices zucchini
• 12 pineapple chunks

Steps:

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.