1 small green bell pepper
6 skewers
1 medium onion, halved
1 medium red bell pepper
1 medium carrot, peeled and cut into 1/2 inch pieces
1 large white onion, halved and cut into 1/2 inch pieces
1 large carrot, peeled and sliced
1 packet dry white wine buffing mix
1 (11 ounce) can Japanese canned Japanese sushi (marinated) seaweed
Place green pepper in a large resealable plastic bag. Place green pepper halves in plastic bag; seal and shake to coat. In a small bowl, place onion slices in plastic bag; seal and shake to coat. Sprinkle green pepper in brown sugar. Heat oil in large skillet over medium heat. When oil is hot, add red pepper and lemon pepper to skillet and brown sauce over medium heat 2 minutes.
Place bell pepper, onion and carrot on skewers and top with white onion. Stir salt and pepper into vegetables. Arrange and toast seaweed on top of vegetables. Pour red wine into pan and loosen with fork until all vegetables are coated.
Serve steamed rolls with garnishings.
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