Prep/Total Time: 30 min.
Yield: 4 Servings
1 garlic clove, peeled
1 teaspoon salt
1/3 cup olive oil
3 tablespoons lemon juice
1 teaspoon Italian seasoning
1/4 teaspoon pepper
8 medium fresh mushrooms
2 small zucchini, cut into 1/2-inch slices
2 small onions, cut into six wedges
8 cherry tomatoes
1. In a small bowl, mash garlic with salt to form a paste. Stir in the oil, lemon juice, Italian seasoning and pepper.
2. Thread vegetables alternately onto metal or soaked wooden skewers; place in a shallow pan. Pour garlic mixture over kabobs; let stand for 15 minutes.
3. Grill kabobs, covered, over medium heat for 10-15 minutes or just until vegetables are tender, turning frequently.
1 serving (3/4 cup) equals 202 calories, 18 g fat (2 g saturated fat), 0 cholesterol, 598 mg sodium, 9 g carbohydrate, 2 g fiber, 3 g protein.
Submitted by Patricia from New Mexico
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