Vegetable Satay

By sunitagt

Per skewer: 33 calories; 2 g fat (0 g sat, 1 g mono ); 0 mg cholesterol; 3 g carbohydrates; 0 g added sugars; 2 g protein; 1 g fiber; 100 mg sodium; 157 mg potassium.

Ingredients

• 24 broccoli florets, (about 10 ounces)
• 24 cauliflower florets (about 10 ounces)
• 1 tablespoon reduced-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon toasted sesame oil
• 1 tablespoon minced fresh ginger, or ginger juice
• 1 tablespoon smooth natural peanut butter
• 1 clove garlic, minced
• 1 teaspoon hot Madras curry powder
• 1/4 teaspoon salt

Preparation

Step 1

1. Bring a large saucepan of water to a boil over high heat. Add broccoli and cauliflower; cook until tender-crisp, about 3 minutes. Drain; rinse under cool water.

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

3. To serve, thread 2 broccoli and 2 cauliflower florets onto each skewer. (Reserve marinade.) Arrange the skewers on a platter in a single layer and drizzle with the marinade.