1 ear of corn, cut into 4 pieces
4 large, white mushrooms
4 fresh shittake mushrooms
1 red bell pepper
2 small yellow summer squash, halved lengthwise
1 small red onion
1/4 cup low-sodium soy sauce
1/4 cup rice vinegar
2 tablespoons olive oil
2 tablespoons mirin or Japanese rice wine (optional)
In a large self-sealing bag, combine corn, mushrooms, bell pepper, squash, onion, soy sauce, vinegar, oil and if using, mirin.
Seal bag and turn to coat vegetables evenly. Refrigerate at least one hour or overnight.
Thread vegetables onto four skewers, reserving marinade.
Place skewers on hot grill and grill until evenly browned, turning frequently and brushing with marinade as needed to keep vegetables moist, five to ten minutes.
Recipe makes 4 servings.
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