Skip to content

Honey Soy Vegetable Skewers

 Honey Soy Vegetable Skewers


3 carrots, cut into 2cm thick slices

2 zucchini, halved lengthways

1/2 x 425g can baby corn, rinsed and drained

1 small red onion, cut into wedges

1 red capsicum, cut into 3cm squares

1 tbs reduced-salt soy sauce

2 tsp sesame oil

2 tsp honey

1 small garlic clove, crushed

2 tsp sesame seeds, toasted


  1. Boil, steam or microwave carrot until just tender (don't overcook). Drain. Cool slightly.
  2. Cut zucchini halves into 2cm thick slices.
  3. Cut baby corn spears in half crossways. Cut onion wedges into 3 cm pieces.
  4. Thread zucchini, carrot, corn, capsicum and onion onto bamboo skewers. Arrange skewers in single layer in a large shallow dish.
  5. Combine soy sauce, sesame oil, honey and garlic in a small bowl. Drizzle evenly over skewers. Turn skewers to lightly coat vegetables in sauce mixture.
  6. Heat a lightly oiled char-grill plate or barbeque plate until hot. Add skewers. Cook for 3-5 minutes on each side or until vegetables are lightly charred and tender.
  7. Transfer skewers to a serving tray. Sprinkle with sesame seeds.

Tasks for kids:

Help cut vegetables into serving pieces (with adult supervision).

Combine soy sauce, sesame oil, honey and garlic (Step 5).

Thread vegetables onto skewers (with adult supervision).

Sprinkle with sesame seeds.

Tips: To toast the sesame seeds, stir seeds in a small dry frying pan over a medium heat until golden. Soak bamboo skewers in cold water for 30 minutes before threading with vegetables. This helps prevent them charring during cooking.

Nutrients Per Serve

Energy 461kJ
Total Fat 3.6g
Saturated Fat 0.4g
Monounsaturated Fat 1.2g
Polyunsaturated Fat 1.3g
Protein 3.7g
Carbohydrate 13g
Fibre 6.2g
Sodium 258mg
Serves 4 (2 skewers per serve)
Preparation Time 30 minutes
Cooking Time 10 minutes