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Marinated Vegetable Kabobs

Barbecue.Master's picture
  Frozen brussels sprouts 10 Ounce (1 Package)
  Salad oil 1⁄2 Cup (8 tbs)
  Vinegar 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm), minced
  Celery seed 1 Teaspoon
  Dried parsley flakes 1 Teaspoon, crushed
  Salt 1⁄2 Teaspoon
  Dried basil 1⁄4 Teaspoon, crushed
  Pepper 1⁄4 Teaspoon
  Tomatoes 4 , cut into wedges
  Fresh mushrooms 4 Ounce
  Cucumbers 2 Small, cut in 1-inch slices

Cook Brussels sprouts in boiling salted water till barely tender, about 5 minutes; drain.
Meanwhile, in screw-top jar combine salad oil, vinegar, garlic, celery seed, parsley flakes, salt, basil, and pepper; cover and shake well.
Place Brussels sprouts, tomatoes, mushrooms, and cucumbers in plastic bag set in deep bowl.
Pour marinade mixture over vegetables.
Close bag; refrigerate 6 to 8 hours or overnight, stirring occasionally.
Drain vegetables, reserving marinade.
On six skewers thread Brussels sprouts, tomatoes, mushrooms, and cucumbers.
Grill over medium coals till heated through, 15 to 20 minutes, turning and brushing frequently with marinade mixture.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1313 Calories from Fat 1014

% Daily Value*

Total Fat 115 g176.7%

Saturated Fat 5.5 g27.6%

Trans Fat 2 g

Cholesterol 0 mg

Sodium 1092.1 mg45.5%

Total Carbohydrates 59 g19.6%

Dietary Fiber 19.7 g78.7%

Sugars 23.3 g

Protein 20 g40.8%

Vitamin A 109.1% Vitamin C 409.2%

Calcium 33.2% Iron 67.9%

*Based on a 2000 Calorie diet

Marinated Vegetable Kabobs Recipe