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Italian-Seasoned Vegetable Kebabs Recipe |
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Ingredients 12 fresh large mushrooms 2 small zucchini, cut into 1-inch bias-sliced pieces 3 tablespoons Italian salad dressing 2 tablespoons lemon juice 1 teaspoon Worcestershire sauce 1/4 teaspoon salt 12 cherry tomatoes
Method Pour some boiling water over mushrooms in a bowl. Let stand 1 minute; drain. On four skewers alternately thread mushrooms and zucchini. Combine Italian salad dressing, lemon juice, Worcestershire sauce, and salt. Grill kebabs over medium coals about 12 minutes, turning and brushing often with salad dressing mixture. Thread cherry tomatoes on end of skewers; grill 5 to 8 minutes more or till heated through, turning and brushing often with salad dressing mixture. Makes 6 servings.
Per serving(1/4 of servings): 119 g calories,4 g Protein, 12 g carbohydrates, 7 g fat, 401 mg sodium |
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