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So – Labor Day is a week from today! How in the world did it get to be the later half of 2017? I’m blown away by how quickly the year has flown by. Labor Day is literally right around the corner, and that means it’s time for a grilling extravaganza! Are you ready? I have a feeling that next week will bring a good amount of celebrations and good food for the long weekend, and I’m preparing with some teriyaki grilled vegetable grain bowls!
When I first became a vegetarian, I’ll admit: I lamented the “loss” of the grill. I had always enjoyed the various meals we would put together: from fish, to chicken, to pork. However, I just had to change my mindset and realize that grilled vegetables are seriously superstar meal items, and deserve just as much love! Even though I might not be putting burgers or other meat out on the grill for Labor Day, our grill is still rocking and rolling with items like these teriyaki grilled vegetable kabobs.
I love when a dish can be both healthy and satisfying, and these teriyaki grilled vegetable grain bowls are just that! First, you get a nice punch of protein from the farro base in the bowl. Farro is one of my favorite grains to work with: I love the nutty flavor and the firm texture. However, if farro isn’t your favorite, you could always sub for whichever option you love most (rice, quinoa, etc.)! Then, you get all the benefits from the delicious, colorful vegetables! I chose to utilize summer staples like squash and bell peppers, but you can completely customize yours to whichever veggies you adore! To top it off, you’re using a super simple sauce on top that adds amazing flavor. The Kikkoman® Less Sodium Teriyaki Marinade & Sauce is a great option for those of us who are wanting the full flavor of teriyaki sauce, but want to cut down on sodium. I have always been keen on creating healthy dishes, so I love the option for less sodium in my sauces!
Here’s another great thing about this dish – it’s friendly for vegetarians like myself, but is also complemented by the addition of a meat as well! Justin is not a vegetarian, so he will usually add a grilled chicken breast, shrimp, or other option to his bowl. I love when everyone is happy, especially when it comes to feeding a crowd for Labor Day cookouts! Having easy to make options that satisfy is definitely a plus!
I don’t know about you, but there are certain sauces that are absolutely a staple in my pantry. Kikkoman® Teriyaki Sauce is certainly one of those. I remember my mom using it when I was a kid (in addition to Kikkoman® Soy Sauce). It followed me into adulthood, and it is one of my go-to sauces that I use on the regular. I honestly don’t think there has been a time when my cabinet or refrigerator hasn’t had a bottle inside! I can see how people may think that Kikkoman® is just for Asian dishes, but that’s definitely not the case! It’s more mainstream and versatile, which makes their teriyaki and soy sauces perfect for summer holiday grilling as well as day-to-day grilling recipes. It’s really easy to find as well – I picked up my bottles at Walmart near the other international foods!
So – do you have any plans for the grill during the long Labor Day weekend? Any favorite dishes you create with Kikkoman® Teriyaki Sauce or Kikkoman® Soy Sauce? Maybe you need to fire up your grill and create these easy to make teriyaki grilled vegetable grain bowls…just saying…
I know you’re probably going to be on the lookout for more inspiration. Click here for more summer grilling ideas! You can even score a coupon for your purchase by clicking here! You can always visit KikkomanUSA.com site for even more information!
- 4 medium sized squash (I used 2 summer squash and 2 zucchini)
- 2 red bell peppers
- 1 red onion
- 1.5 pints mushrooms (either sliced thick or whole)
- ½ cup Kikkoman® Less Sodium Teriyaki Marinade & Sauce, plus extra for dipping if desired
- 1 tablespoon toasted sesame oil
- 1 cup (uncooked) farro
- 10 wooden kabob sticks (or other kabob spears of your choice)
- Fill a large pot with water - bring it to boil on the stove. Add a pinch of salt and the farro. Cook for 12-15 minutes, until tender. Drain the farro and set aside in a warm place.
- To prepare the kabobs, slice the squash in ¼ inch thick rounds (slice as evenly as possible so they cook evenly). Slice the bell pepper into 2 inch squares. Quarter the red onion, then separate the layers. If you are slicing the mushrooms, cut them into ¼ inch thick pieces.
- If you are using wooden/bamboo skewers for the vegetables, soak them in water for about 10 minutes.
- To assemble the kabobs, skewer the vegetables in a pattern onto the wooden sticks (ex - zucchini, red pepper, onion, yellow squash, mushroom...then repeat). I repeated the pattern 3 times for each kabob.
- Continue skewering the vegetables until they are all on the kabobs sticks. Set in a large, deep pan.
- Mix the Kikkoman® Less Sodium Teriyaki Marinade & Sauce and the sesame oil together. Use a pastry brush or grill brush to apply the mixture to the vegetable kabobs. Coat all sides, and if there is extra sauce at the end, drizzle the remainder over the top of the skewers.
- Place the kabobs on the grill (ours was heated to around 400 degrees F) for about 6-8 minutes, turning half way through the cooking process. Remove from the grill and place on a serving dish.
- To assemble the grain bowls, add a scoop of farro to a bowl/plate. Top with 2 vegetable skewers (you can remove the vegetables from the skewers and serve without them as well - I'd recommend this if you are serving children!). Serve with additional teriyaki sauce and soy sauce for dipping/drizzling. Enjoy!