VEGAN--Summer Vegetable Kabobs

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* Exported from MasterCook *

 

Summer Vegetable Kabobs

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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3 red, yellow, or green bell peppers

2 ears fresh corn

2 yellow squash

2 zucchini

1 large eggplant -- (about 1 pound)

1 tablespoon salt

1/4 cup balsamic vinegar

1/4 cup olive oil

2 tablespoons lemon juice

1 teaspoon salt

1 teaspoon dried Italian seasoning

1 teaspoon pepper

1 8 oz package fresh mushrooms

 

CUT bell peppers and corn into 2-inch pieces; cut yellow squash and zucchini

into 1-inch slices. Set cut vegetables aside.

 

PEEL eggplant, and cut into 1-inch cubes. Sprinkle with 1 tablespoon salt; let

stand 10 minutes. Rinse with cold water, and drain.

 

COMBINE vinegar and next 5 ingredients in a large heavy-duty zip-top plastic

bag; add cut vegetables and mushrooms. Seal and let stand at room temperature 4

hours, turning occasionally.

 

REMOVE vegetables from marinade, reserving marinade.

 

THREAD vegetables alternately onto skewers, leaving a 1/2-inch space between

each piece.

 

GRILL, covered with grill lid, over medium-high heat (350°to 400°) 5 to 6

minutes on each side or until vegetables are tender, basting often with reserved

marinade. Serve with remaining marinade.

 

Source:

" http://www.southernliving.com "

 

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Per Serving (excluding unknown items): 156 Calories; 10g Fat (51.5% calories

from fat); 4g Protein; 17g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol;

1433mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Vegetable; 0 Fruit; 2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0