Grilled Veggie Shish Kabobs - cooking recipe

Ingredients

MARINADE
1/4 cup light soy sauce
3/4 cup olive oil
1/8 cup Worcestershire sauce
1 tablespoon dry mustard
2 teaspoons salt
1 teaspoon parsley
1 teaspoon thyme
1 teaspoon oregano
1 1/2 teaspoons ground pepper
2 cloves crushed garlic
1 teaspoon grated fresh ginger
1 tablespoon honey
1/4 cup pineapple juice
Veggies
12 cherry tomatoes
12 slices Japanese eggplants
12 mushrooms
12 small onions
2 yellow peppers, cut in 1 inch squares
12 slices yellow squash
12 slices zucchini
12 pineapple chunks

Preparation

MARINADE: Blend all ingredients together in blender for 1/2 minute.
Pour in a zip lock bag with all ingredients and refrigerate for 1 hour.
Arrange vegetables on skewers, grill on medium high flame turning and brushing with marinade for 10 minutes or until cooked.