Teriyaki Mushroom, Onion and Potato Skewers

Grill up these healthy, tasty skewers for a taste of barbecued meat-free deliciousness! This recipe comes together in a snap and uses just a handful of ingredients. You an eat these as is or put them on top of some mixed greens with your favorite Asian dressing for a truly unique and flavorful salad.

PREP TIME: 10 minutes
COOK TIME: 20 minutes

6-8 small, waxy potatoes, washed and cut in half
8-10 brown mushrooms, brushed clean and sliced in half lengthwise
1 medium sweet onion, cored and cut into wedges
1/2 cup store-bought teriyaki sauce (We like Soy Vay brand)
Chopped chives, for garnish

Parboil the potatoes: Put the potato halves into a pot and cover with cold water. Bring to a boil and cook potatoes until they can be pierced with a fork but are not falling apart, about 5-6 minutes. Drain potatoes well in a colander and let cool.

Preheat your grill to medium.Thread potatoes, mushrooms and onions onto skewers, alternating the vegetables. Brush with teriyaki sauce. Grill for 12-14 minutes, turning once. The onions and mushrooms should be tender and the sauce should be caramelized but not burned. Garnish with chopped chives and serve immediately.

*Note: Metal skewers are great for grilling as they do not burn, are dishwasher-safe and reusable. They cost more than wooden skewers but are worth the price as you can use them for years to come. If you do opt for wooden skewers, make sure to soak them in water for about 15 minutes so they don't burn on the grill.