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Skewered Vegetables Recipe
|Zucchini||2 Medium, cut lengthwise into halves, then cut into 1-inch slices|
|Pearl onions||8 , cut into halves|
|Red bell pepper||1⁄2 , cut into 1 inch pieces|
|Butter/Margarine||2 Tablespoon, melted|
|Black pepper||To Taste|
Serving size: Complete recipe
Calories 527 Calories from Fat 224
% Daily Value*
Total Fat 26 g39.3%
Saturated Fat 15.6 g78%
Trans Fat 0 g
Cholesterol 64.5 mg
Sodium 495.7 mg20.7%
Total Carbohydrates 79 g26.3%
Dietary Fiber 10.6 g42.5%
Sugars 21.4 g
Protein 11 g21.6%
Vitamin A 69.3% Vitamin C 389.6%
Calcium 22.1% Iron 14.3%
*Based on a 2000 Calorie diet
Bring to a boil; cover and continue boiling for 1 minute.
Remove with slotted spoon and drain.
Alternately thread zucchini, onions, red pepper, mushrooms and lemon slices onto 8 metal or bamboo skewers. (Soak bamboo skewers in water at least 20 minutes to keep them from burning.)
Oil hot grid to help prevent sticking.
Brush vegetables with butter.
Grill vegetables, on a covered grill, over medium-hot Kingsford briquets, 6 minutes or until tender, carefully turning skewers and brushing with butter once.
Season to taste with salt and pepper.