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Teriyaki Vegetable Kabobs

3 Japanese eggplants (aubergines), cut crosswise into 1/2-inch pieces

1-1/4 lb white mushrooms

2 zucchini, cut crosswise into 1/2-inch pieces

2 yellow squash, cut crosswise into 1/2-inch pieces

2 red bell peppers, stemmed, seeded, and cut into 3/4-inch squares

2 red onions, cut into 1/2-inch-thick wedges

18 long skewers

Marinade

1/2 cup (4 oz) reduced-sodium soy sauce

4 garlic cloves, crushed with a garlic press

2 tsp grated fresh ginger

2 tsp lime juice

2 tsp honey

1/4 tsp red pepper flakes

1/4 tsp sesame oil

Marinade: In a large bowl whisk together the soy sauce, garlic, ginger, lime juice, honey, pepper flakes and sesame oil. Add the eggplants, mushrooms, zucchini, squash, peppers and onions to the bowl, tossing to coat. Cover and marinate at room temperature for 30 minutes, tossing once or twice.

Kabobs: Meanwhile, preheat a broiler (griller). Line the broiler pan with aluminum foil and coat with nonstick cooking spray. Soak 18 long, wooden skewers in water to cover. Using a slotted spoon, remove the vegetables from the bowl and pat dry with paper towels. Thread the vegetables in alternating fashion onto the skewers. Working in batches if necessary, place the kabobs 2 inches apart on the broiler pan. Position the pan 4 inches from the heat source. Broil, turning once or twice and brushing the kabobs with any remaining marinade, until the vegetables are tender, 8 to 10 minutes.

Nutritional analysis: calories 35; protein 2g; carbohydrates 7g; total fat less than 1g; saturated fat 0g; cholesterol 0mg; sodium 181mg; dietary fiber 1g.

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