Grilled Vegetables and Oriental Tossed Salad

Skewered peppers, onion, zucchini and pineapple lightly brushed with teriyaki and grilled, served with spinach salad.

From kitchen to table in 20 minutes.

olive oil
vinegar
sugar
soy sauce
ground ginger
spinach
bean sprouts

sunflower seeds
sesame seeds
green bell peppers
red bell peppers
yellow bell peppers
zucchini
onion
pineapple
teriyaki sauce
pineapple juice
pepper
skewers

Directions

1. Heat grill. While grill is heating, mix together olive oil, vinegar, sugar, soy sauce and ground ginger
   in a covered container. Chill in refrigerator
   until ready to serve.
   
2. In small bowl, mix together teriyaki sauce, pineapple juice and pepper. Set aside.
   
3. Cut vegetables for grilling into large chunks
   and place on skewer along with pineapple chunks. Brush lightly with teriyaki mixture.
   Grill for 10 minutes. Turn, brush with teriyaki mixture again and continue grilling.
   
4. Top spinach salad with bean sprouts and
   snow peas. Shake dressing well and pour
   over salad. Top with sunflower seeds and sesame seeds.
   
5. Serve with grilled vegetables.