Source: dLife

Grilled Asian vegetable kabobs with ginger dipping sauce.

Servings

1.5 lb fresh shiitake mushrooms
1 whole eggplant (Asian)
1 tbsp sesame oil
1 cooking spray

Ginger Dipping Sauce
0.25 cup fresh chopped onion
0.5 cup fresh ginger root , peeled and chopped
0.33 cup chopped apples , peeled
0.75 cup low sodium soy sauce
6 tbsp rice vinegar
1.5 tbsp sesame oil
0.25 cup sugar

1 Preheat grill.
2 Wash 1 1/2 pounds of mushrooms or eggplant or both. Cut off tough stems from mushrooms. Cut eggplant in half crosswise and cut each piece in half lengthwise.
3 If using eggplant, arrange a rack over 1 inch of water in a 6- to 8-quart pot. Lay eggplant on rack, boil over high heat, cover, and steam eggplant until soft, about 5 minutes. Let rest until cool enough to handle.
4 Skewer two or three mushrooms (horizontally through cap) or one piece eggplant onto each soaked 12-inch wood kabob sticks. Coat vegetables evenly with sesame or vegetable oil.
5 Arrange kabobs on a cooking spray coated grill rack, shut lid, and grill 6 to 8 minutes, flipping once.
6 In the meantime, using a food processor or blender, pulse all sauce ingredients until smooth. Serve sauce on side.

Sauce can be prepare u to 1 week in advance. Use whatever vegetables look fresh in the market.