Vegetarian Shish Kabobs

• For the Marinade:
• 1/4 cup pineapple juice
• 2 cloves garlic
• 1/4 cup Dr. Fuhrman's Riesling Raisin Vinegar
• 1/2 teaspoon Bragg Liquid Aminos
• 1/8 teaspoon black pepper
• 1/2 teaspoon Dijon mustard
• For the 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 slices
• 1 large zucchini, sliced into 1-inch slices
• 1 cup fresh pineapple chunks

1. Combine marinade ingredients and whisk thoroughly.
2. Place vegetables in a large ziplock bag and pour marinade over vegetables. Close bag and allow to marinate, in refrigerator overnight, or at least 4 hours.
3. Thread vegetables alternately onto skewers and grill at low temperature. Turn skewers when first side is lightly browned. Brush on any additional marinade while grilling.
4. May be served over a bed of brown and wild rice.

marinade, pineapple juice, garlic, dr, bragg liquid, black pepper, mustard, vegetables, red pepper, green pepper, onion, grape tomatoes, yellow squash, zucchini, fresh pineapple

Taken from www.epicurious.com/recipes/member/views/vegetarian-shish-kabobs-50169620 (may not work)