Grilled Vege Kabobs with Teriyaki Glaze

2 zucchini, cut into 2″ chunks

2 yellow squash, cut into 2″ chunks

8 ounces fresh mushrooms, cleaned

2 red and green bell peppers, cut into 2″ chunks

2 med red onions, cut into wedges

2 ears sweet corn, cut into 2′ chunks

16 whole cherry tomatoes

1/2 c. soy sauce

1/2 c. brown sugar

2 cloves garlic, crushed

2″ piece of fresh garlic, finely minced

Wash and prepare veges according to recipe. Cook corn in boiling water for 10 minutes. In a small pan, combine last four ingredients and simmer until sugar is dissolved. Set aside to cool. After cool, toss vegetables in teriyaki sauce. Put veges on skewers and place on grill over medium-hot heat. Baste with teriyaki sauce. Grill 20 minutes or until done.