1 (6 inch) bamboo skewer
4 pieces squid miniatures (scallop cut)
2 oz. fresh zucchini, cut into half slices 1/4-1/2 inch thick
1 cherry tomato
2 mushroom caps
3 oz. soy sauce
2 oz. peanut oil
1 oz. teriyaki marinade
1/4 oz. garlic

One portion serving.

Prepare a brochette by alternating squid miniatures with mushrooms, tomato and zucchini. Combine soy sauce, peanut oil, teriyaki marinade, and garlic to make a marinade. Place brochette in marinade for 1 hour, turning periodically to get full exposure. Bake in a preheated oven at 350a degrees until zucchini becomes tender (approximately 15-20 minutes). Serve on a bed of rice.