Balsamic Veggie Kebabs
Per ServingBalsamic Veggie Kebabs |
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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.