Glazed Veggie Skewers

  • Harvey Davis
  • 09/3/21
Planning the last big barbecue of the season? This recipe will help you send summer off in the most delicious way possible.  We hope you enjoy your Labor Day weekend!




Special Equipment: six 12-inch metal or wooden skewers (soak wooden skewers in water for 20 minutes)

1.)  Preheat a grill on medium-high heat.

2.)  Warm the teriyaki sauce and sugar together in a small saucepan over low heat and stir until the sugar dissolves.

3.)  Cut the bell peppers into 1 1/2-inch pieces. Cut the white and light green parts of the spring onion into 1-inch pieces (discard the dark greens or reserve for another use).

4.)  Thread the vegetables on six skewers, 2 pieces of pepper for every 1 piece of onions. Grill the vegetables until charred in spots and lightly cooked, about 6 minutes. Baste both sides of the skewers with the glaze a few times, turning often so that it chars in spots, about 1 minute. Transfer the skewers to a platter and drizzle the remaining glaze on top. Sprinkle with sesame seeds and serve.


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