Vegetable Kabobs

180 minutes Prep: 160 minutes Cook: 15 minutes

127 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

1	small	eggplant	cut into 2 inch cubes
3	medium	carrots	sliced 1/2 inch
8	small	red potatoes
3	medium	zucchini	sliced 1 inch
1	large	sweet red bell pepper	seeded and cut into one inch squares
2	medium	onions	cut into wedges, separate wedges into 23 layers each
16	Whole	mushrooms
1	x	salt and black pepper	to taste
1	x	marinade	herb

Directions

Cook eggplant in 1 inch boiling water for 3 minutes and drain.

Cook carrots in 1inch boiling water until just tender crisp and drain.

Cook unpeeled potatoes in 1inch boiling water for approximately 15 - 20 minutes.

Drain and cut in half.

Place eggplant, carrots, potatoes, zucchini, peppers, onions and mushrooms in a large plastic bag.

Add marinade, seal bag well.

Refrigerate for 2 hours or overnight.

Drain vegetables and reserve marinade.

Using 8 metal skewers, thread vegetables, alternating varieties.

Place on lightly greased grill, over low heat.

Cook, turning often, basting with the reserved marinade for 10 -

15 minutes, or until vegetables are tender.

Sprinkle lightly with salt before serving.

Remaining marinade can be used again.

It can be refrigerated for up to 2 weeks.

NOTE: if wooden skewers are used, soak them in water for 15 - 20 minutes before using.

This prevents the wood from burning.

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Nutrition Facts

Serving Size 289g

Amount per Serving

Calories 127 4% of calories from fat

	% Daily Value*
Total Fat 1.0g	1%
Saturated Fat 0.0g	1%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 60mg	2%
Total Carbohydrate 29.0g	10%
Dietary Fiber 7.0g	28%
Sugars 9.0g
Protein 5.0g	10%

Vitamin A	185%		Vitamin C	146%
Calcium	8%		Iron	28%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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