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Roasted Vegetable Skewers With Basil Marinade Recipe
|Red bell pepper||1 , cut into 1 inch pieces|
|Yellow summer squash||1 , cut into 1/4-inch slices|
|Zucchini||1 , cut into 1/4-inch slices|
|White button mushrooms||16 , stems removed|
|Green onions||8 , cut into 1-1/2 inch pieces|
|Olive oil||1⁄2 Cup (8 tbs)|
|Balsamic vinegar||6 Tablespoon|
|Minced basil||2 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
Serving size: Complete recipe
Calories 2159 Calories from Fat 1055
% Daily Value*
Total Fat 120 g184.6%
Saturated Fat 17.6 g88%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 703.5 mg29.3%
Total Carbohydrates 246 g82.1%
Dietary Fiber 74.5 g297.9%
Sugars 158.8 g
Protein 85 g170.1%
Vitamin A 447.7% Vitamin C 2056.5%
Calcium 107.1% Iron 145.3%
*Based on a 2000 Calorie diet
Combine marinade ingredients and pour over vegetables.
Cover and marinate 1 to 2 hours at room temperature.
Drain off marinade and skewer vegetables on Kebob Rods.
Rotate the skewered vegetables for 20 to 25 minutes or until vegetables are cooked through but still crunchy.
Remove skewers from the gear wheels and slide the vegetables off onto serving plates.