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Sds: Grilled Vegetable Skewers (2)

Source of Recipe

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Sds: Grilled Vegetable Skewers (2)

Light & Tasty June/July 2002
Not yet rated.
Exchanges
Prep/Total Time: 20 min.
Yield: 2 servings.

My mother and I love to eat vegetables the most flavorful way—grilled! Seasoned with fresh herbs, these colorful kabobs showcase the best of summer's bounty. —Susan Bourque of Danielson, Connecticut * Test Kitchen Approved

Ingredients:
• 1 medium ear fresh or frozen sweet corn, thawed and quartered
• 1 small zucchini, quartered
• 1/4 small red onion, halved
• 4 cherry tomatoes
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried rosemary, crushed
• 1/4 teaspoon dried thyme
• 1/8 teaspoon garlic powder
• 1/8 teaspoon salt
• 1/8 teaspoon pepper

Directions:
1. Place the corn on a microwave-safe plate. Cover with waxed paper. Microwave on high for 2 minutes.

2. On two metal or soaked wooden skewers, alternately thread the corn, zucchini, onion and tomatoes. Lightly coat vegetables with cooking spray. In a small bowl, combine the seasonings; sprinkle over vegetables.

3. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill vegetables, covered, over medium heat or broil 4 in. from the heat for 6-12 minutes or until vegetables are tender, turning frequently.

One serving (1 kabob) equals 69 calories, 1 g fat (trace saturated fat), 0 cholesterol, 131 mg sodium, 16 g carbohydrate, 3 g fiber, 3 g protein. ++++ Exchanges: 1 vegetable, 1/2 starch