Vegetable Satay

Broccoli and cauliflower, two of nature’s most nutritious vegetables, get an ethnic kick from satay and curry. Save time by buying florets and preparing skewers in advance.

Makes 12 skewers.

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