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Lemon Basil Vegetable Kebabs Recipe
|Sliced yellow squash||1 Cup (16 tbs)|
|Chopped fresh basil/1 tablespoon dried basil||3 Tablespoon|
|Fresh lemon juice||2 Tablespoon|
|Olive oil||1 Teaspoon|
|Red bell pepper||1 Medium, cut into 1 1/2 inch pieces|
|Onion||1 Small, cut into 4 wedges|
|Vegetable cooking spray||1|
Serving size: Complete recipe
Calories 274 Calories from Fat 71
% Daily Value*
Total Fat 8 g12.4%
Saturated Fat 1.1 g5.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 515.8 mg21.5%
Total Carbohydrates 49 g16.2%
Dietary Fiber 19.8 g79.3%
Sugars 22 g
Protein 9 g17.7%
Vitamin A 135.6% Vitamin C 368.1%
Calcium 17.4% Iron 19.6%
*Based on a 2000 Calorie diet
Cut each half crosswise into 1/2-inch-thick slices.
Combine eggplant, squash, and next 7 ingredients in a large zip-top plastic bag; seal and marinate at room temperature 45 minutes, turning bag occasionally.
Remove vegetables from bag, reserving marinade.
Thread vegetables alternately onto 2 (10-inch) skewers.
Prepare grill or broiler.
Place kebabs on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until done, basting occasionally with reserved marinade.