Recipe By Chef Jim Coleman

This versatile recipe can go on top of a salad, over rice or pasta but for a hearty vegetarian dish stuff a grilled portobello mushroom with these tasty vegetables.

Ingredients

• 1 tablespoon coriander seeds
• 2 tablespoon soy sauce
• 2 tablespoon dry sherry
• 1 tablespoon honey
• 2 teaspoon minced fresh ginger
• 1 teaspoon chili or sesame oil
• 2 cloves garlic, minced
• 1 large yellow squash, cut into ½-inch thick slices
• 1 large onion, cut into 8 wedges
• 1 red bell pepper, cut into 8 pieces
• 1 green bell pepper, cut into 8 pieces

Directions

1. Put coriander seeds into a medium bowl and crush, using the back of a spoon. Add the soy sauce, sherry, honey, ginger, oil, and garlic. Add the vegetables and toss. Let stand for 15 minutes.

2. Preheat the grill or broiler. String the vegetables onto four 6-inch skewers.

3. Cook 4 inches from the heat source, 3 minutes per side, brushing once with the marinade.