Grilled Veggie Shish Kabobs

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

• Ready In: 25 mins
• Serves: 6

Ingredients

• MARINADE

• 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

• Veggies

• 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

Directions

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.