ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Vegetable Kabobs

Yield 4 main dish servings

Ingredients

  • 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

Nutrition 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

How to Make It

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

  2. 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.

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

  4. Remove kabobs from marinade, reserving marinade.

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