For even cooking, thread the vegetables loosely onto skewers or place in grill basket.
- Portion size 4 servings
- Credits : Canadian Living Magazine: July 2003
- 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
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
- Iron 2.0
- Folate 5.0
- Calcium 1.0
- Vitamin A 7.0
- Vitamin C 62.0