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Thai Grilled Veggie Skewers
Printable Version

Serves 4

4 Thai Coconut Lime Seasoned Skewers
8 slices (about 1-inch thick) zucchini
8 slices (about 1-inch thick) Japanese eggplant
8 chunks (1 1/2-inch pieces) white onion
Salt and pepper to taste

Soak skewers in water for 10 to 15 minutes.

Thread onto a skewer in the following order: eggplant –onion –zucchini, using 1 piece of each. Repeat 1 more time. Repeat with remaining skewers.

Let sit for 15 to 20 minutes in refrigerator.

Lightly brush skewers on each side with vegetable oil and season to taste with salt and pepper.

Place on a preheated medium-high grill and cook until vegetables are cooked crisp/tender, about 4 to 5 minutes per side. Serve immediately.

Chef's Suggestions: Also great with skewered firm tofu chunks and accompanied with peanut sauce.

Recipes have been created by Chef Kathy Casey

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