Best Glazed Veggie Skewers Recipes

Glazed Veggie Skewers image

Provided by Trisha Yearwood

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 5

1/4 cup teriyaki sauce
1/4 cup light brown sugar
2 bell peppers, preferably of different colors
1 bunch small spring onions or scallions
1 tablespoon sesame seeds

Steps:

Preheat a grill on medium-high heat.
Warm the teriyaki sauce and sugar together in a small saucepan over low heat and stir until the sugar dissolves.
Cut the bell peppers into 1 1/2-inch pieces. Cut the white and light green parts of the spring onion into 1-inch pieces (discard the dark greens or reserve for another use).
Thread the vegetables on six skewers, 2 pieces of pepper for every 1 piece of onions. Grill the vegetables until charred in spots and lightly cooked, about 6 minutes. Baste both sides of the skewers with the glaze a few times, turning often so that it chars in spots, about 1 minute. Transfer the skewers to a platter and drizzle the remaining glaze on top. Sprinkle with sesame seeds and serve.

Hoisin-Glazed Pork and Veggie Skewers image

Provided by Food Network Kitchen

Time 1h15m

Yield 4 servings

Number Of Ingredients 20

One 2-inch piece ginger, finely grated
1 large clove garlic, finely grated
1/4 cup soy sauce
1/4 cup dry white vermouth
2 tablespoons toasted sesame oil
2 tablespoons rice vinegar
1 tablespoon sugar
1/2 cup hoisin sauce
1 1/2 pounds pork tenderloin, cut into 1-inch chunks
1 cup snow peas (about 4 ounces)
One 8-ounce can sliced water chestnuts, drained
2 small red peppers, halved, seeded and cut into 1-inch pieces
One 15-ounce can baby corn, drained and halved crosswise
1/2 navel orange, cut into 4 wedges, wedges halved
2 tablespoons vegetable oil, plus more for oiling the grill grates
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 Family Size Tea Bags
2 quarts water
Sugar or sweetener, optional

Steps:

For the marinade and mop: Whisk together the ginger, garlic, soy sauce, vermouth, sesame oil, vinegar and sugar in a measuring cup. Pour 1/4 cup of the marinade into a small bowl, whisk in the hoisin sauce and set this basting "mop" aside.
For the kebabs: Toss the remaining marinade with the pork in a medium bowl, then cover and chill in the refrigerator for 30 minutes.
Carefully thread onto a skewer 1 piece of pork, 1 snow pea folded over a water chestnut slice (the pea will crack on one side, but it will help hold in the water chestnut), a piece of red pepper and a piece of baby corn; repeat twice, then end with a piece of orange, skin side facing the last baby corn. Repeat with the remaining skewers and ingredients.
Prepare a grill for cooking over medium-high heat. Brush the skewers with the vegetable oil, and sprinkle with salt and pepper. Lightly oil the grill grates. Grill the skewers until the pork is cooked through and an instant-read thermometer inserted into the center of a piece registers 140 degrees F, 7 to 8 minutes per side. Brush the skewers with the mop, and continue grilling until the mop caramelizes, about 1 minute. Serve with iced tea.
For the iced tea: Pour 4 cups boiling water over teabags in a heatproof pitcher and allow to brew, 3 to 5 minutes. Remove teabags and add sweetener to taste. Stir in 6 cups ice cubes until melted. Keep refrigerated until ready to use. Makes two quarts.