Veggie Satay

Veggie Satay
Servings: 24 Prep 15 mins Cook 4 mins Stand 1 hr


  • 3 tablespoons lite soy sauce
  • 3 tablespoons rice vinegar
  • 3 tablespoons peanut butter
  • 1 tablespoon chopped fresh ginger
  • 2 cloves garlic, finely chopped
  • 1 teaspoon curry powder
  • 24 broccoli florets
  • 24 cauliflower florets
  • 24 carrot coins (1/4-inch thick)
  • 24 zucchini and summer squash coins (1/4-inch thick)
  • 24 wooden skewers

Make It


1. In a small bowl, stir together soy sauce, vinegar, peanut butter, ginger, garlic and curry powder. Whisk in 1 tablespoon hot water until smooth. Set aside.


2. Bring a large pot of lightly salted water to a boil over high heat. Add broccoli, cauliflower, and carrots. Cook 2 minutes; add zucchini and squash and cook additional 2 minutes. Drain and rinse under cold water. Place in a large bowl and gently toss with half the sauce. Let stand 1 hour.

3. Thread vegetables onto skewers. Serve at room temperature with the remaining sauce.