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Vegetable Satay


  • 1/4 cup soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon minced ginger
  • 1 teaspoon minced garlic
  • 2 tablespoons olive oil
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon brown sugar
  • Pinch cayenne
  • 4 whole Shiitake mushrooms
  • 4 round zucchini slices, cut 3/4-inch thick
  • 4 round yellow squash slices, cut 3/4-inch thick
  • 4 half moon eggplant slices, cut 3/4-inch thick
  • 4 pearl onions, halved
  • 4 cherry tomatoes, halved


  • Soak 8-inch wooden skewers in warm water for at least 45 minutes before using. In a small bowl combine soy sauce, vinegar, ginger, garlic, oils, brown sugar, cayenne and 1/4 cup water. Thread vegetables on skewers and place in a shallow glass baking dish. Pour soy sauce mixture over and marinate skewers, turning several times, for at least 1 hour at room temperature. Preheat grill. Place skewers on grill and cook, turning and basting frequently with extra marinade, for about 6 minutes in all.