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Teriyaki Vegetable Kabobs

1 review
Servings n/a Prep Time 10 min Cook Time 20 min


2 Zucchini
2 Squash - Summer
8 Ounces Mushrooms
2 Bell Pepper - Red
2 (medium, in wedges) Onions - Red
2 (ears/ Corn
16 (whole) Tomatoes - Cherry
8 Ounces Teriyaki Sauce


1. Brush mushrooms clean. Wash and trim remaining vegetables. Cut zucchini, squash, bell peppers and sweet corn into 2 inch chunks.

2. Place corn in small sauce pan, cover with water and boil for about 10 minutes. Remove and allow to cool.

3. Toss vegetables in Teriyaki sauce. Thread vegetables onto skewers. Place on grill over medium-hot heat.

4. Baste occasionally with Teriyaki sauce. Grill 20 minutes or until tender.

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