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Recipe courtesy of Trisha Yearwood

Glazed Veggie Skewers

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 to 6 servings
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Special equipment:
six 12-inch metal or wooden skewers (soak wooden skewers in water for 20 minutes)
  1. Preheat a grill on medium-high heat.
  2. Warm the teriyaki sauce and sugar together in a small saucepan over low heat and stir until the sugar dissolves.
  3. Cut the bell peppers into 1 1/2-inch pieces. Cut the white and light green parts of the spring onion into 1-inch pieces (discard the dark greens or reserve for another use).
  4. Thread the vegetables on six skewers, 2 pieces of pepper for every 1 piece of onions. Grill the vegetables until charred in spots and lightly cooked, about 6 minutes. Baste both sides of the skewers with the glaze a few times, turning often so that it chars in spots, about 1 minute. Transfer the skewers to a platter and drizzle the remaining glaze on top. Sprinkle with sesame seeds and serve.
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