Vegetable Kabobs

Author: Canadian Living

For even cooking, thread the vegetables loosely onto skewers or place in grill basket.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: July 2003

Ingredients

  • 1 zucchini
  • 1/2 red pepper
  • 1/2 green pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon chopped fresh basil or 1 tsp dried
  • 1/4 teaspoon each salt and pepper

Method

Slice zucchini in half lengthwise; cut into 1/2-inch (1 cm) thick chunks. Seed, core and cut red and green peppers into 1/2-inch (1 cm) squares. Alternately thread zucchini and peppers onto 8 skewers, leaving 1/4 inch (5 mm) between each. Brush with oil; sprinkle with basil, salt and pepper.

Place skewers on greased grill over medium-high heat; close lid and grill, turning once, until zucchini is tender-crisp and peppers are slightly softened, about 8 minutes.

Nutritional facts <b>Per serving:</b> about

  • Sodium 179 mg
  • Protein 1 g
  • Calories 45.0
  • Total fat 3 g
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 4 g

%RDI

  • Iron 2.0
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 7.0
  • Vitamin C 62.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Vegetable Kabobs

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