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| 1/4 Tasse | soy sauce |
| 2 Esslöffel | Rice Wine Vinegar |
| 1 Esslöffel | ginger minced |
| 1 Teelöffel | garlic minced |
| 2 Esslöffel | olive oil |
| 1 Teelöffel | Toasted sesame oil |
| 1 Teelöffel | brown sugar |
| 1 Prise | cayenne pepper |
| 4 | Whole Shiitake mushrooms |
| 4 | Round zucchini slices; cut 3/4" thick |
| 4 | Round yellow squash slices; cut 3/4" thick |
| 4 | Half-moon eggplant slices; cut 3/4" thick |
| 4 | Pearl onions; halved |
| 4 | Cherry tomatoes halved |
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Soak 8-inch wooden skewers in warm water for at least 45 minutes before using. In a small bowl combine soy sauce, vinegar, ginger, garlic, oils, brown sugar, cayenne and 1/4 cup water. Thread vegetables on skewers and place in a shallow glass baking dish. Pour soy sauce mixture over and marinate skewers, turning several times, for at least 1 hour at room temperature. Preheat grill. Place skewers on grill and cook, turning and basting frequently with extra marinade, for about 6 minutes in all. This recipe yields 4 servings.
Recipe
Web-Site - http://www. Foodtv. Com
Formatted for MasterCook by Mr Mad, aka Joe Comiskey - jpmd44a@prodigy. Com
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