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Marinated Vegetable Kabobs Recipe
|Frozen brussels sprouts||10 Ounce (1 Package)|
|Salad oil||1⁄2 Cup (8 tbs)|
|Vinegar||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Celery seed||1 Teaspoon|
|Dried parsley flakes||1 Teaspoon, crushed|
|Dried basil||1⁄4 Teaspoon, crushed|
|Tomatoes||4 , cut into wedges|
|Fresh mushrooms||4 Ounce|
|Cucumbers||2 Small, cut in 1-inch slices|
Serving size: Complete recipe
Calories 1313 Calories from Fat 1014
% Daily Value*
Total Fat 115 g176.7%
Saturated Fat 5.5 g27.6%
Trans Fat 2 g
Cholesterol 0 mg
Sodium 1092.1 mg45.5%
Total Carbohydrates 59 g19.6%
Dietary Fiber 19.7 g78.7%
Sugars 23.3 g
Protein 20 g40.8%
Vitamin A 109.1% Vitamin C 409.2%
Calcium 33.2% Iron 67.9%
*Based on a 2000 Calorie diet
Meanwhile, in screw-top jar combine salad oil, vinegar, garlic, celery seed, parsley flakes, salt, basil, and pepper; cover and shake well.
Place Brussels sprouts, tomatoes, mushrooms, and cucumbers in plastic bag set in deep bowl.
Pour marinade mixture over vegetables.
Close bag; refrigerate 6 to 8 hours or overnight, stirring occasionally.
Drain vegetables, reserving marinade.
On six skewers thread Brussels sprouts, tomatoes, mushrooms, and cucumbers.
Grill over medium coals till heated through, 15 to 20 minutes, turning and brushing frequently with marinade mixture.