Balsamic Veggie Kebabs
Per ServingBalsamic Veggie Kebabs |
||
|---|---|---|
| Makes: 5 | ||
| Serving Size: 2 skewers | ||
| Calories | 100 | |
| Fat | 5 | g |
| Saturated Fat | 1 | g |
| Carbohydrate | 12 | g |
| Fiber | 3 | g |
| Sugars | 7 | g |
| Cholesterol | 0 | mg |
| Sodium | 123 | mg |
| Protein | 3 | g |
| Choices: Vegetable 2, Fat 1 | ||
- Makes: 5
- Serving Size: 2 skewers
Ingredients
| 10 | (10-inch) metal or wooden skewers | |
| 1/4 | cup | olive oil |
| 1/4 | cup | balsamic vinegar |
| 1 | tsp. | garlic powder |
| 1/2 | tsp. | salt |
| 1/2 | tsp. | black pepper |
| 1 | med. | yellow squash, cut into 20 chunks |
| 1 | red onion, cut into 20 chunks | |
| 1 | med. | zucchini, cut into 20 chunks |
| 20 | large | mushroom |
Directions
- If using wooden skewers, soak them in water for 20 minutes. In a small bowl, combine the oil, vinegar, garlic powder, salt, and pepper; mix well.
- Alternately thread 2 chunks each of the yellow squash, onion, and zucchini and 2 mushrooms onto each skewer. Place the skewers on a 10- × 15-inch rimmed baking sheet and pour the oil-and-vinegar marinade over the vegetables. Marinate for 30 minutes, turning after 15 minutes.
- Preheat the grill to medium-high and grill kebabs for 8 to 10 minutes, or until fork-tender, basting occasionally with the marinade.
