South Pacific Shish Kabobs

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South Pacific Shish Kabobs

Source: 3abn.org (adapted to gluten free)

 

12 long shish kabob skewers

2 med. zucchini, cut into 12 slices

2 med. yellow squash, cut into 12 slices

12 small button or baby portabella mushrooms

1 small eggplant, peeled and cubed

12 pieces of pineapple, fresh or canned

24 pieces of red bell pepper

24 pieces of homemade baked tofu cut in squares

2 cups gluten-free Teriyaki sauce

 

1. On each shish kabob skewer, put 1 mushroom, 1 zucchini slice, 1

yellow squash slice, 1 red pepper slice, 1 piece of baked tofu, 1

square of eggplant, another piece of baked tofu, 1 piece red pepper

and a piece of pineapple.

 

2. When finished, place all 12 shish kabobs in a casserole dish and

pour the Teriyaki sauce over them. Allow to marinate for 30 - 60

minutes. Remove each shish kabob from the sauce and place onto a

baking sheet that has been sprayed with oil spray.

 

3. Place in preheated 425 degree oven for 15 - 20 minutes, or until

vegetables are tender and slightly browned. You may also put these on

a grill to cook. Serve with brown rice, wild rice or saffron rice.

 

Yield : 12 shish kabobs

 

These are delicious and beautiful! You can also add grape tomatoes and

pieces of sweet onion if you like. Amount of vegetables needed may

vary according to the size of the skewers used.