Vegetable Kabobs

Recipe from Southern Living

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Nutritional Information

Amount per serving
  • Calories: 223
  • Calories from fat: 31%
  • Fat: 7.7g
  • Saturated fat: 1g
  • Monounsaturated fat: 5g
  • Polyunsaturated fat: 0.9g
  • Protein: 8g
  • Carbohydrate: 36g
  • Fiber: 10.8g
  • Cholesterol: 0.0mg
  • Iron: 6.4mg
  • Sodium: 878mg
  • Calcium: 95mg

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

Preparation

  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.
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