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Recipe Summary

Yield:
4 main dish servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

223 calories; calories from fat 31%; fat 7.7g; saturated fat 1g; mono fat 5g; poly fat 0.9g; protein 8g; carbohydrates 36g; fiber 10.8g; cholesterol 0mg; iron 6.4mg; sodium 878mg; calcium 95mg.
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