South Of The Border Vegetable Kabobs Recipe


Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelMedium
Health IndexHealthyServings6
MethodMain Ingredient
Interest Group


 Garlic5 Clove (25 gm), peeled
 Steak sauce1⁄2 Cup (8 tbs)
 Margarine1⁄4 Cup (4 tbs), melted
 Finely chopped cilantro1 Tablespoon
 Ground cumin3⁄4 Teaspoon
 Coarsely ground black pepper1⁄4 Teaspoon
 Ground red pepper1⁄8 Teaspoon
 Ears of corn3 , cut crosswise into 11/2 inch thick slices and blanched
 Plum tomatoes3 Medium, cut into 1/2 inch slices
 Zucchini1 Small, cut lengthwise into thin slices
 Baby carrots1 Cup (16 tbs), blanched

Nutrition Facts

Serving size

Calories 270 Calories from Fat 77

% Daily Value*

Total Fat 9 g13.5%

Saturated Fat 1.5 g7.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 270.2 mg11.3%

Total Carbohydrates 49 g16.3%

Dietary Fiber 6 g23.8%

Sugars 12.3 g

Protein 6 g12.5%

Vitamin A 87.2% Vitamin C 35.2%

Calcium 3.1% Iron 10.5%

*Based on a 2000 Calorie diet


Mince 1 garlic clove; halve remaining garlic cloves and set aside.
In small bowl, combine steak sauce, margarine, cilantro, minced garlic, cumin and peppers; set aside.
Alternately thread vegetables and halved garlic cloves onto 6 (10-inch) metal skewers.
Grill kabobs over medium heat for 7 to 9 minutes or until done, turning and basting often with steak sauce mixture.
Remove from skewers; serve immediately.