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Vegetable Kabobs Recipe
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Parsley||1 Tablespoon, chopped|
|Basil||1 Teaspoon, chopped (fresh)|
|Oregano||1⁄2 Teaspoon, crushed (dried)|
|Zucchini||1 Medium, sliced into 8 pieces|
|Cherry tomatoes||8 Large|
Serving size: Complete recipe
Calories 922 Calories from Fat 814
% Daily Value*
Total Fat 93 g142.5%
Saturated Fat 58 g290.1%
Trans Fat 0 g
Cholesterol 241.9 mg
Sodium 1091.9 mg45.5%
Total Carbohydrates 21 g7.1%
Dietary Fiber 6.5 g26.1%
Sugars 10.7 g
Protein 11 g21.5%
Vitamin A 113.2% Vitamin C 130.2%
Calcium 15% Iron 20.8%
*Based on a 2000 Calorie diet
Cook over low heat 2 to 3 minutes.
Thread 2 slices zucchini crosswise and 2 mushrooms lengthwise on each of four 12-inch skewers.
Brush both sides of vegetables with seasoned butter.
Grill kabobs, on uncovered grill, over medium-hot briquets 15 minutes, turning and brushing kabobs occasionally with seasoned butter.
Add 2 cherry tomatoes to ends of each skewer during last 5 minutes of grilling.