medium zucchini, trimmed and cut crosswise into 1-inch slices
8
medium button mushroom caps
1
medium onion, cut into 1 1/2-inch wide wedges
1/2
large red bell pepper, seeded and cut into 12 pieces
2
tbsp.
vegetable oil
1 1/2
tbsp.
light soy sauce or teriyaki sauce
2
tbsp.
chopped fresh cilantro or parsley
1
tsp.
peeled grated gingerroot
Directions
In large resealable plastic bag, combine all ingredients; toss to mix well and coat vegetables. Refrigerate 4 hours to blend flavors, turning occasionally.
Coat grill rack with nonstick cooking spray. Preheat grill to medium-high direct heat. Remove vegetables from marinade, reserving marinade. On four 10- to 12-inch metal or wood skewers, alternately thread pieces of zucchini, mushrooms, onion and bell pepper; place on grill.** Grill covered 8 to 10 minutes or until vegetables are tender, turning once and basting with remaining marinade.
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