Herb Patties With Vegetable Kabobs Recipe
Ingredients
| Ground beef | 1⁄2 Pound (80% Lean) | |
| Coarse black pepper | 1⁄4 Teaspoon | |
| Dried rosemary | 1⁄4 Teaspoon, crushed | |
| Thyme leaves | 1⁄4 Teaspoon | |
| Red bell pepper | 1⁄2 Small, cut into 1 inch pieces | |
| Yellow bell pepper | 1⁄2 Small, cut into 1 inch pieces | |
| Zucchini | 1 Small, cut into 0.5 inch thick slices | |
| Olive oil | 2 Teaspoon | |
| Salt | 1⁄4 Teaspoon | |
| Pepper | 1⁄8 Teaspoon |
Nutrition Facts
Serving size
Calories 420 Calories from Fat 318
% Daily Value*
Total Fat 35 g54.5%
Saturated Fat 11.8 g59%
Trans Fat 0 g
Cholesterol 80 mg26.7%
Sodium 335.2 mg14%
Total Carbohydrates 8 g2.6%
Dietary Fiber 2.3 g9.3%
Sugars 2.6 g
Protein 21 g41.4%
Vitamin A 25.2% Vitamin C 198.1%
Calcium 3.1% Iron 11.5%
*Based on a 2000 Calorie diet
Directions
Combine pepper, rosemary and thyme; sprinkle onto both sides.
Thread vegetable pieces alternately on two, 7 inch bamboo skewers.
Brush lightly with oil; sprinkle with salt and pepper.
Place patties and kabobs on rack in broiler pan so surface of meat is 3 - 4 inches from heat.
Broil 5 minutes on first side, turn and broil 5 minutes longer.
Chef
