Vegetable Satay

• 24 broccoli florets (about 10 ounces)
• 24 cauliflower florets (about 10 ounces)
• 1 tablespoon reduced-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon toasted sesame oil
• 1 tablespoon minced fresh ginger or ginger juice (see Note)
• 1 tablespoon smooth natural peanut butter
• 1 clove garlic, minced
• 1 teaspoon hot Madras curry powder
• 1/4 teaspoon salt

Preparation

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; rinse under cool water.
2. Whisk soy sauce, vinegar, oil, ginger (or ginger juice), peanut butter, garlic, curry and salt in a large bowl until smooth.
3. Add the florets; gently toss to coat. Let marinate at room temperature for at least 2 hours or cover and refrigerate for up to 1 day.
4. 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.

Tips

Note: We use bottled ginger juice (pressed gingerroot) to add the taste of fresh ginger without the work of mincing or grating. Use it to flavor drinks, stir-fries, marinades or anywhere you’d use fresh ginger. Find it in specialty stores or online at gingerpeople.com. To Make Ahead: Prepare through Step 2, cover and refrigerate for up to 1 day. Contributed by: EatingWell.com