Ingredients

• 24 broccoli florets, (about 10 ounces)
• 24 cauliflowe (about 10 ounces)
• 1 tablespoon reduced-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon toasted sesame oil
• 1 tablespoon minced fresh ginger, or ginger juice (see Note)
• 1 tablespoon smooth natural peanut butter
• 1 clove garlic, minced
• 1 teaspoon hot Madras curry powder
• 1/4 teaspoon salt

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Cooking Directions

Step 1

Bring a large saucepan of water to a boil over high heat. Add broccoli and cauliflower; cook until tender-crisp, about 3 minutes. Drain; rinse under cool water.

Step 2

Whisk soy sauce, vinegar, oil, ginger (or ginger juice), peanut butter, garlic, curry and salt in a large bowl until smooth. Add the florets; gently toss to coat. Let marinate at room temperature for at least 2 hours or cover and refrigerate for up to 1 day.

Step 3

To serve, thread 2 broccoli and 2 cauliflower florets onto each skewer. (Reserve marinade.) Arrange the skewers on a platter in a single layer and drizzle with the marinade.