1 (6 inch) bamboo skewer
4 pieces squid miniatures (scallop cut)
2 ounce fresh zucchini, cut into half slices 1/4-1/2 inch thick
1 cherry tomato
2 mushroom caps
3 ounce soy sauce
2 ounce peanut oil
1 ounce teriyaki marinade
1/4 ounce 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 350 degrees until zucchini becomes tender (approximately 15-20 minutes). Serve on a bed of rice.