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Lemon-Basil Vegetable Kebabs

Yield 2 servings

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.