Vegetable Kabobs
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For even cooking, thread the vegetables loosely onto skewers or place in grill basket.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 45 |
| pro | 1 g |
| total fat | 3 g |
| sat. fat | trace |
| carb | 4 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 179 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 2% |
| vit A | 7% |
| vit C | 62% |
| folate | 5% |
Suggested Recipes
-
1 zucchini
Half each sweet red and green pepper
1 tbsp (15 mL) extra-virgin olive oil
1 tbsp (15 mL) chopped fresh basil (or 1 tsp/5 mL dried)
1/4 tsp (1 mL) each salt and pepper
Preparation:
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.
Tags:
Source
Canadian Living Magazine: July 2003
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