Summer Vegetable Kabobs

[Guest guest]

Summer Vegetable Kabobs

Serves 8

This recipe makes enough kabobs for 8 servings, and recommend making the

entire batch even if you need fewer kabobs because the leftovers make

perfectly

wonderful stir-fry fixings. Just put marinade and all into a nonstick pan

over

medium-high heat, and they are ready in a few minutes either as a vegetable

side dish or hot hors d'oeuvres (set out the toothpicks for spearing hors

d'oeuvres).

1 (8-inch) yellow squash

1 (8-inch) zucchini

1 small firm eggplant

8 small white onions

1 tbsp corn oil

2 tbsp fresh lemon juice

1 tbsp red wine vinegar

1-1/2 tsp Dijon style mustard

1/2 tsp basil

1/4 tsp thyme

1/4 tsp marjoram

1 small bay leaf, crumbled

1 clove garlic, minced

1 tbsp snipped fresh parsley

1 sweet red bell pepper, cut into squares

1 green pepper, cut into 8 squares

8 mushrooms

8 cherry tomatoes

Cut the squash and zucchini into 16 slices each. Cut the egg plant into

1-inch cubes. Peel onions.

In a large container with cover, combine oil, 5 Tbsp. cold water, lemon

juice, vinegar, mustard, basil, thyme, marjoram, bay leaf, garlic and

parsley.

Add the vegetables. Stir to coat. Cover and marinate in refrigerator at

least 2 hours or overnight. Stir occasionally.

To grill, remove vegetables form marinade and thread onto skewers. Place on

heated grill. Brush with reserved marinade, turning often until vegetables

are tender-crisp, about 10-12 minutes.

Exchanges: Vegetable 2

Calories 66;Carb 10g;Protein 2g;Fat 2g;Chol 0mg;Fiber 3g;Sodium 24mg