Kushiyaki Vegetables

Kushiyaki Vegetables are skewered and grilled to perfection, showcasing the vibrant flavors of seasonal vegetables with a delightful umami glaze. This vegetarian Japanese BBQ dish is perfect for gatherings and offers a smoky aroma that elevates the natural taste of the vegetables.

Ingredients

• Zucchini - 1 medium, sliced into thick rounds
• Red bell pepper - 1 medium, cut into 1-inch squares
• Mushrooms - 200 grams, whole or halved if large
• Cherry tomatoes - 200 grams, whole
• Eggplant - 1 small, cut into bite-sized cubes
• Green onion - 2 stalks, cut into 2-inch pieces
• Soy sauce - 3 tablespoons
• Mirin - 2 tablespoons
• Sesame oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Black sesame seeds - 1 tablespoon, for garnish
• Skewers - 4-6 (soaked in water if using wooden skewers)

Steps

1. In a bowl, combine soy sauce, mirin, sesame oil, minced garlic, and grated ginger to create the marinade.
2. Add the zucchini, red bell pepper, mushrooms, cherry tomatoes, eggplant, and green onion to the marinade. Toss well to coat and let it marinate for at least 15 minutes.
3. Preheat a grill or grill pan over medium-high heat.
4. Thread the marinated vegetables onto the skewers, alternating types for visual appeal.
5. Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally until the vegetables are tender and have grill marks.
6. Remove from the grill and sprinkle with black sesame seeds before serving.

Nutrition

• Calories: 150
• Protein: 4 g
• Carbs: 22 g
• Fiber: 7 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 5 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 4.5 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants from a variety of colorful vegetables.
• Low in calories and high in fiber, promoting digestive health.

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