To paraphrase a famous advertising slogan, with a name like "Yaki," you've got to be good! Such is the case with Bone Suckin' Yaki Sauce, a teriyaki BBQ sauce and marinade/grilling sauce with a North Carolina twist. Made by the same good folks who introduced the world to western NC style barbecue sauce through their renowned Bone Suckin' Sauce, Bone Suckin' Yaki is a finger-lickin' (and bone-suckin') good fusion of traditional savory-sweet teriyaki with a touch of NC BBQ tanginess the whole family will love. Bone Suckin' Teriyaki Barbecue Sauce is delicious with steak and other meat as well as chicken, shrimp and fish. Vegetarians need not feel left out as it's also quite good as a marinade and grilling sauce for vegetables. Here's my recipe for Yummy Yaki Grilled Veggies. When the weather is too cold or rainy for grilling, you can use your broiler to make this flavor-packed recipe indoors.
1 1/2 cups Bone Suckin' Yaki Sauce
1/4 cup peanut or vegetable oil
3 portobello mushrooms caps
2 sweet onions, e.g. Vidalia(R) brand or Texas Sweet
2 medium yellow squash
2 medium zucchini
1 small eggplant (Note: You can substitute an additional zucchini or yellow squash if preferred)
Slice the portobello caps into 1/4" thick slices. Trim the ends off the squashes and cut in half lengthwise, then slice into 1/4" thick half-moon slices. Trim and peel the onions then cut into 1/4" thick rings. Place all the vegetables in a lidded container or a large resealable plastic bag. Whisk together the Yaki Sauce and oil in a small bowl, then pour over the vegetables in the container or bag. Seal, shake until all the vegetables are coated with the marinade, and marinate in the refrigerator for at least 30 minutes. Grill until done, then serve as a side dish or with rice as a vegetarian main dish. **Note: You can add peeled raw shrimp or cubed firm tofu to the raw veggies before marinating if you want to add some protein.