Grilled Vegetable Skewers - xpost

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* Exported from MasterCook *

 

Grilled Vegetable Skewers

 

Recipe By :Taste of Home's Light & Tasty magazine, June/July 2002

Serving Size : 2 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 medium ear of corn -- quartered

- OR frozen sweet corn -- thawed

1 small zucchini -- quartered

1/4 small red onion -- halved

4 cherry tomatoes

1/4 teaspoon dried basil

1/4 teaspoon dried rosemary -- crushed

1/4 teaspoon dried thyme

1/8 teaspoon garlic powder

1/8 teaspoon salt

1/8 teaspoon pepper

 

Place the corn on a microwave-safe plate. Cover with waxed paper. Microwave on

high for 2 minutes. If grilling the kabobs, coat grill rack with nonstick

cooking spray before starting the grill. On two metal or soaked wooden skewers,

alternately thread the corn, zucchini, onion and tomatoes. Lightly coat

vegetables with nonstick cooking spray. In a small bowl, combine the seasonings;

sprinkle over vegetables. Grill, covered, over medium heat or broil 4-6 in.from

the heat for 3 minutes on each side or until vegetables are tender, turning

three times. Yield: 2 servings.

 

Nutritional Analysis (according to magazine): One serving (1 kabob) equals 69

calories, 1 g fat (trace saturated fat), 0 cholesterol, 131 mg sodium, 16 g

carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1 vegetable, 1/2

starch.

 

Contributor: Susan Bourque of Danielson, Connecticut

 

Typed for you by Brenda Adams <brendaadams

 

Source:

" Taste of Home's Light & Tasty magazine, Vol. 2, No. 3 June/July 2002 "

 

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Per Serving (excluding unknown items): 70 Calories; 1g Fat (9.3% calories from

fat); 3g Protein; 15g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 147mg

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