Fresh soybeans are becoming more available, especially when sold under their Japanese name, edamame. If they are not available in your farmers’ market, look in the frozen food section of a natural food store or Asian market, or substitute fresh peas. 

MARINADE
1/3 cup soy sauce
1/4 cup packed brown sugar
1/4 cup dry sherry
1/4 cup rice vinegar
1/4 cup corn oil
4 teaspoons finely minced garlic
4 teaspoons grated fresh ginger
1 teaspoon hot sesame oilor chili oil
1 tablespoon sesame seeds

SKewerS
3/4 lb. Japanese eggplants (about 4 medium)
2 small yellow summer squash
2 small zucchini
1 large red bell pepper
1 (8-oz.) pkg. firm tofu

RICE
11/2 cups short- or medium-grain white rice
1 cup fresh or frozen shelled soybeans
2 cups water

1. In large resealable plastic bag, combine all marinade ingredients; seal bag and shake to mix. Cut eggplants, summer squash, zucchini, bell pepper and tofu into 1-inch pieces; place in marinade. Seal bag. Refrigerate 1 to 3 hours, turning bag occasionally.

2. Heat grill. Meanwhile, rinse rice under running water until water runs clear. In medium saucepan, combine rice, soybeans and water. Cover; bring to a boil over medium heat. Reduce heat to low; simmer 15 minutes. Remove from heat. Let stand, covered, 15 minutes.

3. Meanwhile, thread vegetables and tofu onto 6 (14- to 16-inch) metal skewers. Reserve marinade.

4. When ready to grill, lightly brush grill rack with vegetable oil. Place skewers on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 12 minutes or until vegetables are crisp-tender, turning once.

5. Heat reserved marinade over medium-high heat 1 minute or until mixture comes to a boil. Serve
vegetables with rice. Pass marinade separately; drizzle over rice or use as a dipping sauce.

WINE
A medium-bodied red won’t overwhelm the vegetables in this dish. Try the 1998 Caliterra Merlot ($8) from Chile or the 1998 Yalumba Grenache ($18) from Australia.

6 servings

PER SERVING: 435 calories, 11.5 g total fat (1.5 g saturated fat), 17 g protein, 67.5 g carbohydrate, 0 mg cholesterol, 490 mg sodium, 6.5 g fiber