This past weekend was a holiday week and I had an absolute blast. I was happy to spend some much needed time relaxing and catching up with friends. I was also thankful to spend time laughing and eating at my family’s holiday BBQ. Hanging out with my family is like having a big helping of “comfort” food. Honestly, in the past years for BBQ’s I’ve always picked up condiments or store bought items but this year I wanted to shake it up and surprise my family with something. These yummy Teriyaki Veggie Skewers were perfect fit. Plus I’m, adopting them year round as the perfect veggie side dish or appetizer. I hope you enjoy the recipe (and quick video tutorial) and can share them with your family as well.Makes about ~20 skewers.
- Green Bell Pepper – 1, cut into chunks
- Cherry Tomatoes – 1 cup
- Baby Mushrooms – 1 pint, sliced in half
- Zucchini – 1, sliced into chunks
- Squash – 2, sliced into chunks
- Teriyaki Sauce: 1 tablespoon brown sugar, soy sauce,
FOR THE MARINADE
- 1 tablespoon brown sugar
- Juice of 1/2 lime
- Soy sauce
- Kosher salt and freshly ground black pepper, to taste
Step 1: Preheat oven to 400 degrees F. Thread mushrooms, tomatoes, bell peppers, onion and zucchini onto skewers.
Step 2: In a small bowl, whisk together brown sugar, lime juice, oregano and basil; season with salt and pepper, to taste.
Step 3: Place one layer of skewers onto pan. Brush terayki mixture onto the skewers and let sit for 10 minutes.
Step 4: Place into oven and roast until tender, about 15-20 minutes. Serve immediately and enjoy!