Asian Garlic Earthquake Veggie Skewers

Asian Garlic Earthquake Veggie Skewers



  • 1¬†pint¬†cherry tomatoes
  • 1¬†lb¬†button mushrooms
  • 1¬†red onion¬†(cut into chunks)
  • 1¬†yellow squash¬†(cut into chunks)
  • 1¬†green zucchini¬†(cut into chunks)
  • 1¬†each¬†red and yellow bell pepper¬†(cut into chunks)
  • 2¬†tbsp¬†toasted sesame seed oil
  • 4 tbsp Dijon mustard
  • 1¬†Tbsp¬†honey
  • 1 tbsp red chilli flakes (if u want spicy)
  • 20¬†cloves garlic¬†(Fine chop/paste)
  • 1¬†inch¬†fresh ginger¬†(grated)
  • Salt & pepper to taste


  1. Prepare all the vegetables and ingredients
  2. Combine sauce mixture into a large bowl
  3. Put chopped veggies into large plastic bags
  4. Pour marinade into bags and make sure it covers everything. Refrigerate for 1-24 hours
  • 1/2¬†cup¬†soy sauce
  1. Soak wooden skewers in water for 60 minutes
  2. Skewer those baddies
  3. Throw on the grill, flip when you see char (you want some veggies turning a little bit black)
  4. Baste veggies with leftover marinade
  5. Once veggies are cooked, de-skewer them into a bowl and then toss with extra marinade
  6. Serv