Vegetable Satay

Wow, I really like this. Who knew satay is so easy to make? I have made several recipes of late from Eating Well and this is the best so far. 

To make this recipe gluten free, use Tamari or Bragg's Aminos instead of soy sauce. 

If you don't have time to boil and marinate the veges, you can toss them lightly in oil and roast them in the oven for about 45 minutes on 375 degrees. Serve them as the recipe indicates. 

Makes: 1 dozen skewers
Active Time: 30 minutes
Total Time: 2 1/2 hours (including marinating time)

INGREDIENTS
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
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.

Whisk soy sauce, vinegar, oil, ginger (or ginger juice), peanut butter, garlic, curry and salt in a large bowl until smooth. 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.

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.