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Enjoy a delicious and healthy vegan meal with these Teriyaki Eggplant and Zucchini Skewers. Perfect for summer barbecues or quick weeknight dinners, this recipe combines smoky grilled vegetables with a savory homemade teriyaki sauce.
Ingredients
- 1 large eggplant, cut into 1-inch cubes
- 2 zucchinis, sliced into 1/2-inch rounds
- 1/4 cup soy sauce or tamari for a gluten-free option
- 2 tablespoons maple syrup or agave nectar
- 1 tablespoon rice vinegar
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
- Wooden skewers, soaked in water for 30 minutes
Preparation
Start by preparing the teriyaki sauce. In a small bowl, whisk together soy sauce, maple syrup, rice vinegar, grated ginger, minced garlic, and sesame oil. Set aside.
Preheat your grill to medium-high heat. Thread the eggplant and zucchini pieces onto the soaked skewers, alternating between vegetables for a colorful presentation.
Brush the skewers generously with the teriyaki sauce, then place them on the grill. Cook for about 10-12 minutes, turning occasionally and basting with more sauce until vegetables are tender and slightly charred.
Serving Suggestions
Serve the skewers hot, garnished with chopped green onions or sesame seeds for extra flavor. They pair well with steamed rice or a fresh green salad for a complete vegan meal.
Tips for Success
- Soaking the skewers prevents them from burning on the grill.
- Adjust the sweetness of the teriyaki sauce to taste by adding more or less maple syrup.
- For a smoky flavor, add a few drops of liquid smoke to the sauce.
Enjoy these flavorful vegan skewers as a healthy and satisfying meal that everyone will love!