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Veggie Kabobs

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Fresh cherry tomatoes, colorful bell pepper, white mushroom and red onion, season with olive oil, sesame seeds and parsley leaves, they look good and tastes good, quick and easy.













Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium


18 each cherry tomatoes
18 small mushrooms
white or cremini, or 9 medium ones
1 medium orange bell pepper
cut into chunks
1 medium sweet yellow bell peppers
cut into chunks
1 large red onion
or 2 small, cut into 1/4 inch slices
6 each skewers
wooden or bamboo
3 tablespoons olive oil
or as needed, you can use canola oil too
1 ½ teaspoons sesame seeds
1 tablespoons parsley leaves
or cilantro
1 clove garlic
or to taste, optional


Preheat oven tp boil

For every skewer, alternate 3 cherry tomatoes with the other vegetables, put the kabobos on a baking sheet.

Combine oil and garlic if using, lightly brush all the sides of the vegetables in the kabobs, then evenly sprinkle sesame seeds and parsley or cilantro leaves on each side of the vegetables.

Broil for about 6 minutes, no more than 8 minutes.

Every 2 minutes rotate kobobs gently.

Serve warm.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 462g (16.3 oz)
Amount per Serving
Calories 14845% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 25mg 1%
Total Carbohydrate 7g 7%
Dietary Fiber 5g 21%
Sugars g
Protein 9g
Vitamin A 62% Vitamin C 85%
Calcium 5% Iron 8%
* based on a 2,000 calorie diet How is this calculated?


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