Vegetable Kabobs

Recipe from

Southern Living

Nutritional Information

Calories 223
Caloriesfromfat 31 %
Fat 7.7 g
Satfat 1 g
Monofat 5 g
Polyfat 0.9 g
Protein 8 g
Carbohydrate 36 g
Fiber 10.8 g
Cholesterol 0.0 mg
Iron 6.4 mg
Sodium 878 mg
Calcium 95 mg


2 (8-ounce) cans tomato sauce
2 tablespoons olive oil
4 garlic cloves, minced
1 tablespoon chopped fresh or dried rosemary
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 small eggplant
1 red bell pepper
1 green bell pepper
1 large onion
2 zucchini
2 yellow squash
1 (8-ounce) package whole fresh mushrooms


Stir together first 7 ingredients in a 13- x 9-inch baking dish; set aside.

Cut eggplant into 1-inch cubes. Cut bell peppers into 1 1/2-inch pieces. Cut onion into 8 wedges. Cut zucchini and yellow squash into 1/2-inch-thick slices.

Thread vegetables onto 6 (10-inch) skewers; place in sauce mixture, turning to coat. Cover and let stand 1 hour.

Remove kabobs from marinade, reserving marinade.

Grill, covered with grill lid, over medium heat (300° to 350°) 12 to 17 minutes; turn occasionally and baste with reserved marinade.