Garden Vegetable Kabobs

Name: Garden Vegetable Kabobs
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 10 servings.
Ingredients: 1/4 cup canola oil; 1/4 cup lemon juice; 1/4 cup reduced-sodium soy sauce; 1/4 cup packed brown sugar; 2 garlic cloves, minced; 3 whole cloves; Dash dried basil; 2-1/2 pounds pork tenderloin, cut into 1-1/4-inch pieces; 2 dozen cherry tomatoes; 2 dozen fresh mushrooms caps; 1 large green or sweet red pepper, cut into 1-1/2-inch cubes; 2 small zucchini, cut into 1-inch slices; 1 medium onion, cut into wedges

When my garden is at its peak, I like to make this colorful entree. Besides the great flavor, I also enjoy its easy preparation and cleanup.

Ingredients

1/4 cup canola oil
1/4 cup lemon juice
1/4 cup reduced-sodium soy sauce
1/4 cup packed brown sugar
2 garlic cloves, minced
3 whole cloves
Dash dried basil
2-1/2 pounds pork tenderloin, cut into 1-1/4-inch pieces
2 dozen cherry tomatoes
2 dozen fresh mushrooms caps
1 large green or sweet red pepper, cut into 1-1/2-inch cubes
2 small zucchini, cut into 1-inch slices
1 medium onion, cut into wedges

Directions

In a bowl, combine first seven ingredients; set aside. Assemble kabobs by threading meat and vegetables on metal skewers. Place in a large glass dish. Pour marinade over kabobs; cover and refrigerate 6 hours or overnight. Turn several times.
To cook, grill kabobs over medium heat until the meat and vegetables have reached desired doneness.

Nutrition Facts

1 each: 189 calories, 6g fat (0 saturated fat), 74mg cholesterol, 125mg sodium, 9g carbohydrate (0 sugars, 2g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable.

Originally published as Garden Kabobs in Taste of Home's Down-Home Diabetic Cookbook Second Edition