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Grilled Vegetable Skewers
Source: dLife

Grilled Asian vegetable kabobs with ginger dipping sauce.

Prep Time: 10 minutes
Cook Time: 15 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 111.9
Total Carbs 21.3 g
Dietary Fiber 3.7 g
Sugars 8.5 g
Total Fat 4.9 g
Saturated Fat 0.7 g
Unsaturated Fat 0.2 g
Potassium 251.8 mg
Protein 5.0 g
Sodium 582.6 mg
Dietary Exchanges
1 Fat , 1 Vegetables , 1/2 Other Carbs
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 1/2 lb  fresh shiitake mushrooms
1 each  whole eggplant
1 tbsp  sesame oil
1 each  cooking spray
Ginger Dipping Sauce

0 1/4 cup  fresh chopped onion
0 1/2 cup  fresh ginger root
0.3333 cup  chopped apples
0 3/4 cup  low sodium soy sauce
6 tbsp  rice vinegar
1 1/2 tbsp  sesame oil
0 1/4 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.

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