Just Delish Veggie Kabobs
Light & Tasty
- try a FREE ISSUE today!
I first tried these kabobs at my son's cottage this year; they were a real hit. Invite your neighbors over for a grilling get-together and serve these wonderful skewers.
-Agnes Ward of Stratford, Ontario
SERVINGS: 4
CATEGORY: Low Fat
METHOD: Grill (gas or charcoal)
TIME: Prep: 30 min. + marinating Grill: 10 min.
Ingredients:
- 8 small red potatoes, halved
- 3 tablespoons unsweetened apple juice
- 3 tablespoons red wine vinegar
- 2 tablespoons minced fresh basil
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 tablespoon reduced-sodium soy sauce
- 2 teaspoons olive oil
- 2 garlic cloves, minced
- 1/4 teaspoon pepper
- 12 medium fresh mushrooms
- 1 large sweet red pepper, cut into 1-inch pieces
- 1 medium zucchini, cut into 1/2-inch slices
Directions:
Place potatoes in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 7-9 minutes or just until tender. Cool.
In a large resealable plastic bag, combine the apple juice, vinegar, basil, mustard, honey, soy sauce, oil, garlic and pepper. Add the mushrooms, red pepper, zucchini and cooked potatoes. Seal bag and turn to coat; refrigerate for 2 hours.
Coat grill rack with cooking spray before starting the grill. Drain and reserve marinade; thread vegetables onto four metal or soaked wooden skewers. Grill, covered, over medium heat for 10-15 minutes, turning and basting occasionally with reserved marinade. Yield: 4 servings.