South Of The Border Vegetable Kabobs Recipe

Summary

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

Ingredients

 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

Directions

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.
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