Vegetable Satay

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NUTRITION INFORMATION PER SERVING

Serving Size

Serves 12

Calories

33

Protein

2g.

Carbohydrates

3g.

Total Fat

2g.

Cholesterol

14mg.

Potassium

156mg.

Sodium

112mg.

Phosphorus

105mg.

INGREDIENTS

Broccoli Florets, (about 10 ounces)

24

Cauliflower Florets

24

Reduced-sodium Soy Sauce

1tbsp.

Rice Vinegar

1tbsp.

Toasted Sesame Oil

1tbsp.

Minced Fresh Ginger

1

Smooth Natural Peanut Butter

1tbsp.

Garlic (Minced)

1clove

Hot Madras Curry Powder

1tsp.

PREPARATION

1. Bring a large saucepan of water to a boil over high heat.

2. Add broccoli and cauliflower; cook until tender-crisp, about 3 minutes. Drain; rinse under cool water.

3. Whisk soy sauce, vinegar, oil, ginger (or ginger juice), peanut butter, garlic, curry and salt in a large bowl until smooth. Add the florets; gently toss to coat.

4. Let marinate at room temperature for at least 2 hours or cover and refrigerate for up to 1 day.

5. To serve, thread 2 broccoli and 2 cauliflower florets onto each skewer. (Reserve marinade.)

6. Arrange the skewers on a platter in a single layer and drizzle with the marinade.

* - Quantity depends on your individual diet.

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Source: Eating Well