Veggie Kabobs Recipe
Veggie Kabobs Recipe photo by Taste of Home
Publisher Photo
MAKES:
7 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
7 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 tablespoons orange juice concentrate
  • 2 tablespoon reduced-sodium soy sauce
  • 4-1/2 teaspoons honey
  • 1 teaspoon canola oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon crushed red pepper flakes
  • 2 medium red potatoes, cut into 1-1/2-inch chunks
  • 1 teaspoon water
  • 1 medium zucchini, cut into 1/4-inch slices
  • 1 medium sweet yellow pepper, cut into 1-inch pieces
  • 14 cherry tomatoes

Directions

In a bowl, combine the first six ingredients; mix well and set aside. Place potatoes and water in a 1-1/2-qt. microwave-safe bowl. Cover and microwave on high for 3-4 minutes; drain. On metal or soaked bamboo skewers, alternately thread potatoes, zucchini, yellow pepper and tomatoes. Grill, uncovered, over medium heat for 8-10 minutes or until tender, turning and basting frequently with orange juice mixture. Yield: 7 servings.
Originally published as Vegetable Kabobs in Light & Tasty April/May 2001, p11

Nutritional Facts

1 each: 71 calories, 1g fat (1g saturated fat), 0 cholesterol, 261mg sodium, 16g carbohydrate (0 sugars, 2g fiber), 2g protein. Diabetic Exchanges: 2 vegetable, 1/2 fruit.

  • 2 tablespoons orange juice concentrate
  • 2 tablespoon reduced-sodium soy sauce
  • 4-1/2 teaspoons honey
  • 1 teaspoon canola oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon crushed red pepper flakes
  • 2 medium red potatoes, cut into 1-1/2-inch chunks
  • 1 teaspoon water
  • 1 medium zucchini, cut into 1/4-inch slices
  • 1 medium sweet yellow pepper, cut into 1-inch pieces
  • 14 cherry tomatoes
  1. In a bowl, combine the first six ingredients; mix well and set aside. Place potatoes and water in a 1-1/2-qt. microwave-safe bowl. Cover and microwave on high for 3-4 minutes; drain. On metal or soaked bamboo skewers, alternately thread potatoes, zucchini, yellow pepper and tomatoes. Grill, uncovered, over medium heat for 8-10 minutes or until tender, turning and basting frequently with orange juice mixture. Yield: 7 servings.
Originally published as Vegetable Kabobs in Light & Tasty April/May 2001, p11

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