Yakitori - Grilled Vegetables
Grilled vegetables make perfect sides for teriyaki beef skewers and other grilled meats. Bell peppers, mushrooms and onions will do the trick. Or try your own vegetable combination.
Servings 4
Calories 94kcal
Equipment
- 4 bamboo skewers (12-inch)
Ingredients
Marinade
- 1 tbsp soy sauce
- 1 tbsp mirin (Japanese rice wine)
- 2 tbsp vegetable oil
- 1 tbsp brown sugar
- ¼ tsp black pepper fresh ground
Vegetables
- 2 green bell peppers seeded
- 1 spanish onion
- 8 mushrooms medium size
Instructions
- Soak the bamboo skewers in water for about 30 minutes.
- Blend the marinade ingredients in a large mixing bowl.
- Cut up the peppers into roughly ½-inch pieces.
- Use medium-sized mushrooms and just keep them whole.
- For the onions, after peeling, separate the layers then cut them about the same size as the peppers.
- Toss the vegie medley into the mixing bowl with the marinade blend. Allow to marinate at least 10 minutes.
- Thread the vegies onto pre-soaked bamboo skewers.
- Heat the grill to medium (about 350℉). Oil or apply cooking spray to the grill cooking surface.
- Grill for about 8-12 minutes, turning to lightly sear each side. Baste during cooking with the reserved marinade. Remove from the grill when the vegatables are tender and sllightly singed.
Notes
Grilling times should be similar to cooking a ¾-inch thick steak.
Serve with rice and grilled vegetables. Garnish with sliced green onions and sesame seeds.
Serve with rice and grilled vegetables. Garnish with sliced green onions and sesame seeds.