Vegetable Satay

Ingredients

• 24 organic broccoli florets (about 10 ounces)
• 24 organic cauliflower florets (about 10 ounces)
• 1 Tbsp reduced-sodium preservative-free soy sauce or tamari
• 1 Tbsp rice vinegar (nitrate-free)
• 1 Tbsp expeller-pressed toasted sesame oil
• 1 Tbsp minced fresh organic ginger
• 1 Tbsp smooth natural peanut butter
• 1 clove organic garlic, minced
• 1 tsp hot Madras curry powder
• ¼ tsp salt

Directions

1. Bring a large saucepan of water to a boil over high heat. Add broccoli and cauliflower; cook until tender-crisp, about 3 minutes. Drain and rinse under cool water.
2. Whisk soy sauce, vinegar, oil, ginger, peanut butter, garlic, curry and salt in a large bowl until smooth. Add the florets and gently toss to coat. Let marinate at room temperature for at least 2 hours or cover and refrigerate for up to 1 day.
3. To serve, thread 2 broccoli and 2 cauliflower florets onto each skewer. (Reserve marinade.) Arrange the skewers on a platter in a single layer and drizzle with the marinade.

MAKE AHEAD TIP: Prepare through Step 2, cover and refrigerate for up to 1 day..

Nutrition Facts

Per skewer: 33 calories; 2 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 3 g carbohydrate; 2 g protein; 1 g fiber; 112 mg sodium; 156 mg potassium. ½ Carbohydrate Servings

Nutrition Bonus: Vitamin C (60% Daily Value), Vitamin A (15% DV)

Exchanges: 1 vegetable, 2 fat