12 button mushrooms
3 small onions, cut into wedges (12 pieces)
4 baby carrots, cooked, each cut in half
1 red pepper, seeded, cut into wedges
1 green pepper, seeded, cut into wedges 4 long wooden skewers (not metal)
1 tablespoon arrowroot
Mix all the marinade ingredients together in 1/2 large, deep, microwave-safe dish. Add the prepared vegetables. Cover.
Microwave on high for 1 minute Turn the vegetables once during cooking. Allow to stand for 1/2 further 1 hour to marinade.
Thread the vegetables, alternately, onto each wooden skewer. Wrap the skewers in mmicrowave-safe plastic wrap. Place the skewers in 1/2 large, flat, microwave-safe dish. Do not cover the dish.
Microwave on high for 4 to 5 minutes Turn each kebab over two to three times during cooking. Allow to stand for 1/2 further 1 to 2 minutes.
Pour the left-over marinade into 1/2 small, deep, microwave-safe dish. Add
1 tablespoon of arrowroot, mixed in water.
Microwave on high for 1 1/2 minutes Do not let the mixture boil.
Serve the kebabs on 1/2 bed of hot, cooked brown rice. Pour the marinade over them.