Recipe By Tracee Yablon-Brenner
Served over brown rice, this is a delicious way to have a vegetarian barbecue. Or, make it a side with grilled boneless skinless chicken breasts.
Nutrition Facts per serving: Calories: 40 Total Fat 2g Saturated Fat 0.1g Cholesterol 0mg Sodium 5mg Total Carbohydrate 9g Dietary Fiber 2g Sugars 4g Protein 2g.
For the Kabobs:
- 1 large red pepper cut in 1 inch chunks
- 1 large zucchini
- 1 cup baby portabella mushrooms, cut a small portion of the bottom of the mushroom off, clean with a damp paper towel so they don’t get mushy
- 1 medium vidalia onion cut into small pieces
- 6 kabobs (if using wooden kabobs soak them in water so they don’t burn
For the Marinade:
- ¼ cup olive oil
- ¼ cup balsamic vinegar
- 1 garlic clove crushed
- ¼ teaspoon paprika
- Black pepper, to taste
- 1. In a large bowl or plastic bag combine the marinade ingredients. Marinate in the refrigerator for 2 to 24 hours.
- 2. Pre-heat the Barbeque on medium-hot or the broiler and the broiler pan. If broiling, position the broiler pan 3 to 4 inches from the heating element and spray with a high temperature cooking spray like grapeseed or Expeller pressed sunflower oil.
- 3. Thread the vegetables and continue to make a pattern on the skewers. Broil or grill for 4-6 minutes, turning the skewers occasionally until soft and light brown. Serve hot with a whole grain such as brown rice, couscous, quinoa or millet.
Note: If there are leftover vegetables prepare more vegetable kabobs.