Vegetable Kabobs Recipe


Main IngredientInterest Group


 Butter/Margarine1⁄2 Cup (8 tbs)
 Parsley1 Tablespoon, chopped
 Basil1 Teaspoon, chopped (fresh)
 Oregano1⁄2 Teaspoon, crushed (dried)
 Salt1⁄2 Teaspoon
 Pepper1⁄4 Teaspoon
 Zucchini1 Medium, sliced into 8 pieces
 Mushrooms8 Large
 Cherry tomatoes8 Large

Nutrition Facts

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


In small saucepan, melt butter; add parsley, basil, oregano, salt and pepper.
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.