2medium-sized Japanese eggplantscut into ½ inch slices
knife and cutting board
Preheat your grill to medium or 350 °F.
Prep and clean your vegetables.
Add your vegetables onto the skewers in an alternating pattern.
In a bowl, combine the basting sauce ingredients and mix until fully incorporated.
Use a basting brush and apply the basting sauce over each vegetable skewer so that it soaks up all the flavorings. Repeat with all the skewers.
Use tongs to transfer the skewers on the grill so they lay perpendicular to the grill grates and you get nice grill marks later on. Close the lid and grill for about 10 minutes and flip them over. Cook for another 5-10 minutes depending on your preference for doneness.
Check for doneness by poking the corn, if it’s plump and juicy, they’re good to go. The mushrooms should be nice and browned, but not too tender where it falls apart.
Remove the skewers from the grill and serve immediately.