Mushroom and Pepper Kebabs
|1 Red Pepper(s)||
|1kg Cherry Vine Tomatoes. (s)||
|1kg Exotic Mushroom (Oyster) (s)||
|Black Pepper (Ground)|
This delicious side pairs perfectly with any burger while providing a nutritious punch to the meal.
12 ounces button, cremini, or shiitake mushrooms, stemmed and cut into 1/2 inch (1.25 cm) thick slices.
1 large red bell pepper, cored, seeded and cut into 1 1/2 by 1/2 inch (3.8 by 1.25 cm) strips.
1 pint (550 mL) cherry tomatoes.
1/4 cup (60 mL) soy sauce.
2 Tbsp (30 mL) sugar.
1 Tbsp (15 mL) sesame oil.
3 cloves garlic, minced.
2 Tbsp (30 mL) sesame seeds, toasted.
1/2 tsp (2 mL) freshly ground black pepper.
8 to 10 bamboo skewers, soaked for at least 2 hours.
- Thread mushroom strips onto skewers so they will rest flat on the grill. When threading them, alternate with red pepper strips and cherry tomatoes.
In a bowl whisk together soy sauce, sugar, sesame oil, garlic, 1 Tbsp (15 mL) sesame seeds, and pepper. Place kebabs in a large container and pour soy sauce mixture over them. Let marinate for about 2 hours, turning once.
- Place kebabs on grill and cook over medium heat for 7 to 10 minutes, turning with tongs and brushing regularly with reserved marinade.
- The mushrooms and tomatoes should be tender and the peppers browned. Sprinkle with remaining sesame seeds.
By Matthew Kadey, MSc, RD