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Grilled Vegetable Kabobs

Diet.Chef's picture
  Round red potatoes 6 Small
  Fresh mushrooms 12 Medium
  Cherry tomatoes 12
  Sweet red pepper 1 Large, cut into 1 1/2 inch pieces
  Green pepper 1 Large, cut into 1 1/2 inch pieces
  Oil free italian dressing 1⁄4 Cup (4 tbs) (Use Commercial Variety)
  Chopped fresh oregano 2 Tablespoon
  Chopped fresh basil 1 Tablespoon
  Dijon mustard 1 Tablespoon
  Coarsely ground pepper 1⁄2 Teaspoon
  Vegetable cooking spray 1

Place potatoes in medium saucepan; add water to cover.
Bring to a boil; cover, reduce heat, and simmer 12 minutes.
Drain well.
Cut each potato in half.
Clean mushrooms with damp paper towels.
Remove stems, reserving stems for another use.
Thread potatoes, mushrooms, tomatoes, and peppers alternately onto 6 (12-inch) wooden skewers; place kabobs in a large shallow dish.
Combine Italian dressing and next 4 ingredients in a small bowl; stir well.
Brush over kabobs.
Cover and marinate in refrigerator 4 hours.
Coat grill rack with cooking spray; place on grill over medium-hot coals.
Place kabobs on rack, and cook 12 to 13 minutes or until vegetables are tender.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 449 Calories from Fat 45

% Daily Value*

Total Fat 5 g7.8%

Saturated Fat 0.67 g3.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 136.7 mg5.7%

Total Carbohydrates 89 g29.7%

Dietary Fiber 15.1 g60.5%

Sugars 22.6 g

Protein 18 g35.8%

Vitamin A 116.9% Vitamin C 616.8%

Calcium 9.5% Iron 24.6%

*Based on a 2000 Calorie diet

Grilled Vegetable Kabobs Recipe