- Combine soy sauce, wine, cilantro, onion powder and black pepper.
- Cut squash and bell pepper into 1-inch pieces.
- Bring 1 quart water to boil in large saucepan; add squash. Remove pan from heat; cover and let stand 5 minutes. Drain squash; rinse immediately with cold water until completely cool. Drain thoroughly.
- Thread each of six (8-inch) metal or bamboo skewers alternately with squash, pepper, ending with mushroom; place in large shallow pan. Pour marinade over kabobs; marinate 30 minutes, turning over occasionally.
- Place kabobs on grill over medium coals. Cook 15 to 20 minutes, or until tender, turning over occasionally. (Or, place kabobs on rack of broiler pan. Broil 8 to 10 minutes on each side, or until tender.) Total Carbohydrates Per Serving: 6 grams
Colorful Vegetable Kabobs
ingredients
1/4 cup Kikkoman Soy Sauce
2 tablespoons dry white wine
1 tablespoon minced fresh cilantro or parsley
1 teaspoon onion powder
1/2 teaspoon black pepper
1 medium patty pan squash
1 medium yellow crookneck squash, cut in half lengthwise
1 large zucchini, cut in half lengthwise
1 medium-size red or green bell pepper
6 medium-size fresh mushrooms
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
