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Veggie Kabobs with Gingered Yogurt

 Veggie Kabobs with Gingered Yogurt
"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!"
4 ServingsPrep: 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.

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Veggie Kabobs with Gingered Yogurt (continued)

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