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

Lemon-Sesame Veggie Kabobs Recipe

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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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