Perfect Summertime Veggie Kabobs

This weekend was filled with warmth. Friends, good food and the ever increasing heat of central Texas in late June. Earlier today, we were lucky enough to join a friend at her comfy home for Franklin barbecue, who normally has a 2-3 hour wait. When it came time for dinner, we wisely realized more meat consumption should be avoided and grilled these veggie kabobs. I would recommend them as a main dish or for a side to almost anything as they have a starch and plenty of other veggies too. The marinade was very very flavorful and I plan on using it regularly.

Just Delish Veggie Kabobs Recipe
Prep: 30 min. + marinating Grill: 10 min. Yield: 4 Servings

Ingredients:
8 small red potatoes, halved
3 tablespoons unsweetened apple juice
3 tablespoons red wine vinegar
2 tablespoons minced fresh basil
1 tablespoon Dijon mustard
1 tablespoon honey
1 tablespoon reduced-sodium soy sauce
2 teaspoons olive oil
2 garlic cloves, minced
1/4 teaspoon pepper
12 medium fresh mushrooms
1 large sweet red pepper, cut into 1-inch pieces
1 medium zucchini, cut into 1/2-inch slices

Directions
Place potatoes in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 7-9 minutes or just until tender. Cool.
In a large resealable plastic bag, combine the apple juice, vinegar, basil, mustard, honey, soy sauce, oil, garlic and pepper. Add the mushrooms, red pepper, zucchini and cooked potatoes. Seal bag and turn to coat; refrigerate for 2 hours.
Drain and reserve marinade. On four metal or soaked wooden skewers, alternately thread vegetables. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 10-15 minutes, turning and basting occasionally with reserved marinade. Yield: 4 servings.

Nutritional Facts
1 kabob equals 168 calories, 3 g fat (trace saturated fat), 0 cholesterol, 258 mg sodium, 32 g carbohydrate, 4 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1/2 fat.

Originally published as Just Delish Veggie Kabobs in Light & Tasty August/September 2007, p39
Just Delish Veggie Kabobs Recipe photo by Taste of Home

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