1 tbsp. coriander seeds
2 tbsp. soy sauce
2 tbsp. dry sherry or mirin
1 tbsp. honey, agave syrup or sugar
2 tsp. minced fresh ginger
1 tbsp. chili, sesame oil or olive oil
4 cloves garlic, minced
1 large yellow squash, cut into 1/2 inch slices
1 large sweet Vidalia or Spanish onion, cut into 8 wedges
1 red bell pepper, cut into 8 pieces
1 green bell pepper, cut into 8 pieces

In a medium bowl, crush coriander seeds using the back of a large spoon. Add the soy sauce, sherry, honey, ginger, oil, and garlic. Add the vegetables and toss to coat. Let stand for 15-30 minutes.

Preheat the grill or broiler. String the vegetables onto oiled metal skewers or bamboo sticks that have been soaked for 30 minutes in water.

Cook 4 inches from the heat source, 3 minutes per side, brushing once with the marinade.

Makes about 4 servings as a side.