Serves: 4
Preparation Time: 20 minutes
 
Ingredients:
2 cups (390 g) brown rice, cooked (optional)
MARINADE
1/4 cup (63 mL) pineapple juice
2 cloves garlic
1/4 cup (63 mL) Riesling Raisin Vinegar
1/2 teaspoon Bragg Liquid Aminos
1/8 teaspoon black pepper
1/2 teaspoon Dijon mustard
VEGETABLES
1 large red pepper, cut in large pieces
1 large green pepper, cut in large pieces
1 medium onion, cut in large wedges
10 large grape tomatoes
1 large yellow squash, sliced in 1-inch (2.5 cm) slices
1 large zucchini, slilced into 1-inch (2.5 cm) slices
1 cup (165 g) fresh pineapple chunks

Instructions: If using brown rice, cook according to package directions. Whisk marinade ingredients thoroughly. Place vegetables in a large ziplock bag and pour marinade over vegetables. Close bag and allow to marinade, in refrigerator overnight, or at least 4 hours. Thread vegetables alternately onto skewers and grill at low temperature. Turn skewers when first side is done. Brush on any additional marinade while grilling. May be served over a bed of brown rice.

Note: The longer this marinates the better the flavor!