Pescatarian Marinated Vegetable And Mushroom Skewers Recipe

About this recipe

A delightful pescatarian dinner featuring marinated mushrooms, bell peppers, and tomatoes, grilled to perfection for a flavorful and healthy meal.

Ingredients

• 125 g White Shimeji Mushroom (Anabe)
• 250 g Organically Grown Green Capsicum
• 200 g Cherry Tomatoes
• 1 ltr Saffola Total Heart Pro Rice Bran & Sunflower Blended Cooking Oil
• 100 g Garlic - Single Clove
• 200 g Smallbatch Stoneground Yellow Chilli And Honey Mustard
• 150 g Spring Onion (Kandychi Path)
• 900 G Kikkoman Naturally Brewed Dark Soy Sauce
• 1 kg Whole Farm Brown Sugar
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder

Instructions

1. 1. Clean and prepare the mushroom caps, green bell pepper, and tomatoes. Cut the green bell pepper into 1-inch pieces.
2. 2. In a bowl, prepare the marinade by combining 3 tbsp cooking oil, 3 tbsp soy sauce, 2 finely chopped green onions, 2 minced garlic cloves, 1 tbsp brown sugar, 1 tsp mustard, and 1/8 tsp black pepper. Mix well.
3. 3. Add the mushroom caps, green bell pepper pieces, and whole tomatoes to the marinade. Toss to coat evenly. Cover and let marinate at room temperature for 1 hour.
4. 4. Preheat a grill or grill pan over medium heat. Thread the marinated vegetables onto skewers, alternating between mushrooms, bell peppers, and tomatoes.
5. 5. Grill the skewers for 8-10 minutes, turning occasionally, until the vegetables are tender and slightly charred. Serve warm.