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Mushroom and Pepper Kebabs

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. Makes 4 to 6 servings.

Nutrition facts per serving: 100 calories; 4 g protein; 5 g fat (0 g sat. fat, 0 g trans); 11 g carbohydrate; 2 g fibre; 431 mg sodium

Source: alive #321, July 2009