LF - Grilled Skewered Vegs Fresh Vinaigrette

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5 grams fat

 

 

* Exported from MasterCook *

 

Grilled Skewered Vegetables with Fresh Vinaigrette

 

Recipe By :Healthy Tomorrow 1998-Sep

Serving Size : 6 Preparation Time :0:00

Categories : Grilling

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 6-ounce each zucchini

2 6-ounce each yellow summer squash

12 cherry tomatoes

1 red onion -- (1-2)

1 green pepper

1 tablespoon brown sugar

4 teaspoon balsamic vinegar

1 teaspoon lemon juice

1 teaspoon water

1/4 teaspoon lite salt (optional)

1/8 teaspoon ground cinnamon

2 tablespoon olive oil

3/4 cup loose-pack thin-slice fresh basil leaves -- or less (see

PREP)

Other fresh chopped herbs as desired:

Chives

parsley

thyme

 

PREP: Cut zucchini and summery squash diagonally into 1-inch chunks. Quarter the

onion(s) and separate into 3-layered pieces. Core the bell pepper and cut into

1/2 to 3/4 inch squares. HERBS: reduce the amount of basil if other herbs are

used.

 

Onto 6 long metal skewers, alternately thread zucchini chunks, yellow-squash

chunks, tomatoes, onion and green pepper, leaving about 1/8 inch space between

each vegetable piece to allow even cooking. (Threading zucchini and squash

through skin side gives vegetables more stability on skewers.)

 

In cup, combine brown sugar, vinegar, lemon juice, water, salt, cinnamon and 1

tablespoon olive oil. (Brush kabobs with remaining tablespoon olive oil.) See

TIP.

 

Place kabobs on grill over medium heat; cook 15 to 20 minutes, until vegetables

are browned and tender. Turn kabobs occasionally and brush vegetables with some

vinaigrette during last 3 minutes of cooking.

 

To serve, arrange kabobs on large platter; drizzle with any remaining

vinaigrette and sprinkle with basil. Makes 6 servings.

 

TIP - Alternately, you may place vinaigrette ingredients plus the herbs in a

food processor and process until herbs are minced. This allows the vegetables to

be grilled with the herbs.

 

Nutritional analysis per serving:

Calories: 54

Fat gm: 5

Cholesterol, mg: 0

Diabetic exchange: 1 vegetable + 1 fat

 

 

This recipe and other heart smart recipes are available in a free book titled

Eating Well, a sampling of favorite vegetarian recipes from Loma Linda

University and Loma Linda University Medical Center.

 

 

Source:

" Loma Linda University Medical Center "

S(VegRecipes):

" Hanneman 2001-05-14 "

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Per Serving (excluding unknown items): 85 Calories; 5g Fat (46.8% calories from

fat); 2g Protein; 10g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 8mg

Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other

Carbohydrates.

 

NOTES : If you have quit eating red meat, don’t sell your barbecue yet! Try

these tasty grilled vegetables, reminiscent of roasted corn on the cob in the

campfire.

 

Nutr. Assoc. : 0 5663 0 0 0 0 0 0 0 2130706543 0 0 3332 0 0 0 0

 

 

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