Oriental grilled vegetables
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Coriander seeds |
| 2 | tablespoons | Soy sauce |
| 2 | tablespoons | Dry sherry |
| 1 | tablespoon | Honey |
| 2 | teaspoons | Minced fresh ginger |
| 1 | teaspoon | Chili or sesame oil |
| 2 | cloves | Garlic |
| 1 | large | Yellow squash, cut into |
| 1/2 inch slices | ||
| 1 | large | Onion, cut into 8 wedges |
| 1 | Red bell pepper, cut into 8 | |
| Pieces | ||
| 1 | Green bell pepper, cut into | |
| 8 pieces | ||
Directions
Put coriander seeds into a medium bowl and crush, using the back of a spoon. Add the soy sauce, sherry, honey ginger, oil, and garlic. Add the vegetables and toss. Let stand for 15 minutes.
Preheat the grill or boiler. String the vegetables onto 4, 6-inch skewers. Cook 4 inches from the heat source, 3 minutes per side, brushing once with the marinade.
From "Natural Health" magazine -- May/June 1993
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