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South Of The Border Vegetable Kabobs

fast.grill's picture
Ingredients
  Garlic 5 Clove (25 gm), peeled
  Steak sauce 1⁄2 Cup (8 tbs)
  Margarine 1⁄4 Cup (4 tbs), melted
  Finely chopped cilantro 1 Tablespoon
  Ground cumin 3⁄4 Teaspoon
  Coarsely ground black pepper 1⁄4 Teaspoon
  Ground red pepper 1⁄8 Teaspoon
  Ears of corn 3 , cut crosswise into 11/2 inch thick slices and blanched
  Plum tomatoes 3 Medium, cut into 1/2 inch slices
  Zucchini 1 Small, cut lengthwise into thin slices
  Baby carrots 1 Cup (16 tbs), blanched
Directions

Mince 1 garlic clove; halve remaining garlic cloves and set aside.
In small bowl, combine steak sauce, margarine, cilantro, minced garlic, cumin and peppers; set aside.
Alternately thread vegetables and halved garlic cloves onto 6 (10-inch) metal skewers.
Grill kabobs over medium heat for 7 to 9 minutes or until done, turning and basting often with steak sauce mixture.
Remove from skewers; serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Grilling
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
6

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 270 Calories from Fat 77

% Daily Value*

Total Fat 9 g13.5%

Saturated Fat 1.5 g7.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 270.2 mg11.3%

Total Carbohydrates 49 g16.3%

Dietary Fiber 6 g23.8%

Sugars 12.3 g

Protein 6 g12.5%

Vitamin A 87.2% Vitamin C 35.2%

Calcium 3.1% Iron 10.5%

*Based on a 2000 Calorie diet

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South Of The Border Vegetable Kabobs Recipe