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Add a photoServings: 5
Ingredients
- 10 x ten-inch metal or possibly wooden skewers
- 1/4 c. extra virgin olive oil
- 1/4 c. balsamic vinegar
- 1 tsp garlic pwdr
- 1/2 tsp salt
- 1/2 tsp freshly-grnd black pepper
- 1 med yellow squash cut into 20 chunks
- 1 x red onion cut into 20 chunks
- 1 med zucchimi cut into 20 chunks
- 20 lrg mushrooms
Directions
- If using wooden skewers, soak them in water for 20 min. In a small bowl, combine the oil, vinegar, garlic pwdr, salt, and pepper; mix well.
- Alternately thread 2 chunks each of the yellow squash, onion, and zucchini and 2 mushrooms onto each skewer. Place the skewers on a 10- by 15-inch rimmed baking sheet and pour the oil and vineger marinade over the vegetables. Marinate for 30 min, turning after 15 min.
- Preheat the grill to medium-high heat and grill the kabobs for 8 to 10 min, or possibly till fork tender, basting occasionally with the marinade.
- This recipe yields 5 servings.
- Serving size: 2 skewers.
- Comments: Prefer not to heat up the grill Just preheat the broiler and broil the kabobs for 12 to 15 min, turning and basting halfway through the cooking.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 206g | |
| Recipe makes 5 servings | |
| Calories 152 | |
| Calories from Fat 99 | 65% |
| Total Fat 11.22g | 14% |
| Saturated Fat 1.54g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 245mg | 10% |
| Potassium 468mg | 13% |
| Total Carbs 10.95g | 3% |
| Dietary Fiber 1.9g | 6% |
| Sugars 7.13g | 5% |
| Protein 3.81g | 6% |
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