Put the little wood skewers to soak in water for about 30 min. While they are soaking chop your veggies. I used zucchini, grape tomatoes, purple and white onions, but you can use bell peppers, eggplant and mushrooms too if you like. The tomatoes and mushrooms don’t need chopping. Stick them on the wood skewers and glaze them with the following mixture.
2 table spoons of extra virgin olive oil
1 table spoon of mustard
1 table spoon of honey
When they are ready, take them out and drizzle some soy sauce on top.
Voilà! You have a vegetarian BBQ. Bon Appétit!
I found out from my sister that you can also do the same thing on foil paper. Instead of putting them on the skewer make little foil paper packets and put them on the grill. I am going to try this next time, sounds great! Less work, less burned vegetables and more juicy.