Veggie Kabobs with Gingered Yogurt Recipe

Veggie Kabobs with Gingered Yogurt Recipe
Veggie Kabobs with Gingered Yogurt Recipe photo by Taste of Home
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Veggie Kabobs with Gingered Yogurt Recipe

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"This is a great way to serve vegetables for a colorful, summery meal," says Marie Rizzio of Interlochen, Michigan. "They're eye-appealing and so tasty and easy to make!"
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Grill: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Grill: 15 min.

Ingredients

  • 1 carton (8 ounces) reduced-fat plain yogurt
  • 2 green onions, finely chopped
  • 1 teaspoon grated fresh gingerroot
  • 1 teaspoon honey
  • 1/2 teaspoon ground mustard
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 2 large sweet red peppers, cut into eight pieces
  • 1 large zucchini, cut into eight slices
  • 1 medium eggplant, peeled and cut into eight slices
  • 1 large green pepper, cut into eight pieces
  • 4 teaspoons canola oil

Directions

In a small bowl, combine the yogurt, onions, ginger, honey, mustard, garlic and salt. Cover and refrigerate until serving.
On four metal or soaked wooden skewers, alternately thread the red peppers, zucchini, eggplant and green pepper; brush with oil. Grill, covered, over medium heat for 15-18 minutes or until vegetables are tender, turning occasionally. Serve with yogurt sauce. Yield: 4 servings.
Originally published as Veggie Kabobs with Gingered Yogurt in Light & Tasty

Nutritional Facts

1 kabob with 1/4 cup yogurt sauce : 162 calories, 6g fat (1g saturated fat), 3mg cholesterol, 197mg sodium, 24g carbohydrate (14g sugars, 6g fiber), 6g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

  • 1 carton (8 ounces) reduced-fat plain yogurt
  • 2 green onions, finely chopped
  • 1 teaspoon grated fresh gingerroot
  • 1 teaspoon honey
  • 1/2 teaspoon ground mustard
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 2 large sweet red peppers, cut into eight pieces
  • 1 large zucchini, cut into eight slices
  • 1 medium eggplant, peeled and cut into eight slices
  • 1 large green pepper, cut into eight pieces
  • 4 teaspoons canola oil
  1. In a small bowl, combine the yogurt, onions, ginger, honey, mustard, garlic and salt. Cover and refrigerate until serving.
  2. On four metal or soaked wooden skewers, alternately thread the red peppers, zucchini, eggplant and green pepper; brush with oil. Grill, covered, over medium heat for 15-18 minutes or until vegetables are tender, turning occasionally. Serve with yogurt sauce. Yield: 4 servings.
Originally published as Veggie Kabobs with Gingered Yogurt in Light & Tasty

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