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Broiled Squash Kabobs Recipe
|Zucchini||2 Medium, cut into 1 -inch pieces|
|Yellow squash||2 Medium, cut into 1 -inch pieces|
|Canned onions||16 Ounce, drained (1 Can)|
|Pitted ripe olives||6|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Lemon juice||2 Tablespoon|
|Garlic powder||1⁄2 Teaspoon|
|Dill weed||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 1173 Calories from Fat 527
% Daily Value*
Total Fat 65 g100.8%
Saturated Fat 7.4 g36.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 3936.4 mg164%
Total Carbohydrates 129 g42.9%
Dietary Fiber 38.8 g155.3%
Sugars 78.2 g
Protein 43 g86.8%
Vitamin A 41.1% Vitamin C 213.5%
Calcium 33.8% Iron 17.4%
*Based on a 2000 Calorie diet
Mix remaining ingredients; pour over vegetables.
Cover and refrigerate at least 8 hours but no longer than 24 hours.
TO SERVE: About 20 minutes before serving, remove vegetables, reserving marinade.
Alternate zucchini, yellow squash, tomatoes, onions and olives on six 12-inch metal skewers.
Place kabobs crosswise on ungreased 15 1/2 X 10 1/2 X 1-inch jelly roll pan; brush with marinade.
Set oven control to broil and/or 550°.
Broil with tops 3 to 4 inches from heat until light brown, about 7 minutes.
Turn; brush with marinade.
Broil until squash is tender, about 5 minutes longer.