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Vegetable Kabobs
Date added: January 3, 2008
A delicious and fun way to have vegetables.
- Servings: 8 change
- Calories per serving: 129
- Prep time: 20
- Cook time: 8
Ingredients
- 2 potatoes, medium quartered
- 2 red onions, medium each cut into 4 wedges (or 8 red boiling onions)
- 8 squash, summer, zucchini, baby, raw, med
- 8 mushrooms, white, fresh
- 2 red or orange bell peppers cut into 1
- 1/4 cup Italian salad dressing or any oil-and-vinegar dressing
- 2 tsp rosemary, fresh snipped (or 1/2 tsp. dried)
- 1/8 tsp salt, table
- 1/8 tsp spice, pepper, black, ground
Recipe Method
1. In a covered medium saucepan cook potatoes and onions in a small amount of lightly salted boiling water over medium heat for 8 to 10 minutes or until nearly tender, adding the squash and mushrooms for the last 1 minute of cooking time. Drain well. Cool slightly. If using wooden skewers, soak in water for 30 minutes before grilling.
2. On eight 10-inch skewers, alternately thread potatoes, onions, squash, mushrooms and sweet peppers, leaving a 1/4-inch space between pieces. In a small bowl combine
3. Place kabobs on the rack of an uncovered grill directly over medium coals. Grill for 10 to 12 minutes or until vegetables are tender and lightly browned, turning and brushing occasionally with dressing mixture.
To Broil: Place kabobs on the greased unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 10 to 12 minutes or until vegetables are tender and lightly browned, turning and brushing occasionally with dressing mixture.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 129 | 6% |
| Fat 5g | 7% |
| Cholesterol 0mg | 0% |
| Sodium 137mg | 6% |
| Carbohydrates 19g | 6% |
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