1/2cupsoy saucelow sodium, can also use coconut aminos
1/3 cup water
2 1/2 tablespoonsrice vinegar
Soak the skewers for 30 minutes and while the skewers are soaking chop all of your veggies and prepare your teriyaki sauce marinade.
Once your food is all prepped marinate the veggies with 1/2 cup of teriayki sauce for 30 minutes in the refrigerator, stirring every 10 minutes to ensure the marinade is evenly setting.
Set aside some sauce for serving.
Thread the vegetables onto the skewers once they vegetables are done marinating.
Prepare your grill for medium direct heat.
Place the skewers on the grill and grill for 10 minutes on direct heat, and about 10 minutes on indirect heat.
While you're grilling the kabobs you can baste some of the remaining sauce onto the kabobs as they cook. Serve with sauce set aside for serving.
Combine teriyaki sauce ingredients in a small sauce pan aside from the cornstach and 2 tablespoons of water.
Once the sugar is dissolved, combine the cornstarch and water and gently stir it into the sauce pan.
Simmer until desired thickness, add more cornstarch if you like it thicker.
Nutrition label info contains all of the teriyaki sauce, you may not use all so keep that in mind when reviewing the sodium content. You can see the serving size better adjusted on this post. https://www.knowyourproduce.com/homemade-teriyaki-sauce-recipe/