Glazed Asian Vegetable Kabob Recipe

Name: Glazed Asian Vegetable Kabob
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sugar snap peas or Snow Peas; Eggplant; Chinese Broccoli; (Regular broccoli is okay); White onion; Okra; Mushroom; Red Bellpepper,; Baby corn,; Firm Tofu Chunks

Servings: persons

1
Have available Teriyaki-style sauce to which you've added chili pepper flakes to suit your personal taste. (Pepper flakes are optional)
2
Arrange cleaned, peeled if necessay, vegetables attractively with Firm Tofu Chunks.
3
Baby corn may need to be halved, width-wise, or quartered to be placed conveniently.
4
Grill.
5
Caution: The sugar in the sauce will burn so do not glaze kabobs while on the grill. Glaze after vegetables are cooked, crisp/tender to your liking.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Sugar snap peas or Snow Peas, Eggplant, Chinese Broccoli, (Regular broccoli is okay), and more.

Yes, Glazed Asian Vegetable Kabob falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Glazed Asian Vegetable Kabob

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