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Lemon-Sesame Veggie Kabobs Recipe
Lemon-Sesame Veggie Kabobs Recipe photo by Taste of Home

Lemon-Sesame Veggie Kabobs Recipe

Publisher Photo
Lemon and sesame star in this fresh veggie combination. “This tasty marinade turns plain veggie kabobs into an irresistible side dish.” —Kimberly Hammond, Kingwood, Texas
TOTAL TIME: Prep: 30 min. + marinating Grill: 10 min.
MAKES:8 servings
TOTAL TIME: Prep: 30 min. + marinating Grill: 10 min.
MAKES: 8 servings

Ingredients

  • 1/4 cup lemon juice
  • 1/4 cup soy sauce
  • 2 tablespoons sesame oil
  • 3 garlic cloves, minced
  • 1 tablespoon minced chives
  • 1-1/2 teaspoons ground ginger
  • 1 pound medium fresh mushrooms
  • 1 pound cherry tomatoes
  • 1 large sweet yellow pepper, cut into 1-inch pieces
  • 1 small red onion, cut into wedges
  • Hot cooked brown rice, optional

Nutritional Facts

1 kabob (calculated without rice) equals 51 calories, 2 g fat (trace saturated fat), 0 cholesterol, 156 mg sodium, 8 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchange: 2 vegetable.

Directions

  1. In a large resealable plastic bag, combine the first six ingredients. Add the mushrooms, tomatoes, pepper and onion; seal bag and turn to coat. Refrigerate for at least 1 hour. Drain and reserve marinade.
  2. Thread vegetables onto eight metal or soaked wooden skewers. Grill, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes or until tender, basting frequently with reserved marinade and turning once. Serve with rice if desired. Yield: 8 servings.
Originally published as Lemon-Sesame Veggie Kabobs in Simple & Delicious June/July 2011, p45

Nutritional Facts

1 kabob (calculated without rice) equals 51 calories, 2 g fat (trace saturated fat), 0 cholesterol, 156 mg sodium, 8 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchange: 2 vegetable.

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