Lemon-Basil Vegetable Kebabs

Cooking Light
2 servings


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1 small eggplant
1 cup sliced yellow squash
3 tablespoons chopped fresh or 1 tablespoon dried basil
2 tablespoons fresh lemon juice
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium red bell pepper, cut into 1 1/2-inch pieces
1 small onion, cut into 4 wedges
Cooking spray


Peel eggplant; cut in half lengthwise. Cut each half crosswise into 1/2-inch-thick slices. Combine eggplant and next 8 ingredients (eggplant through onion) in a large zip-top plastic bag; seal, and marinate at room temperature 45 minutes, turning bag occasionally. Remove vegetables from bag, reserving marinade.

Thread vegetables alternately onto 2 (10-inch) skewers. Prepare grill or broiler. Place kebabs on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until done, basting occasionally with reserved marinade.

Created date

June 1996

Nutritional Information

Calories 88
Caloriesfromfat 32 %
Fat 3.1 g
Satfat 0.4 g
Monofat 1.7 g
Polyfat 0.4 g
Protein 2.6 g
Carbohydrate 15.2 g
Fiber 3.8 g
Cholesterol 0.0 mg
Iron 1.4 mg
Sodium 301 mg
Calcium 63 mg