Serves: 8
Total Calories: 132
1. Cut the squash and zucchini into 16 slices each. Cut the eggplant into 1-inch cubes. Peel onions.
2. In a large container with cover, combine oil, 5 tablespoons cold water, lemon juice, vinegar, mustard, basil, thyme, marjoram, bay leaf, garlic and parsley.
3. Add the vegetables. Stir to coat. Cover and marinate in refrigerator at least 2 hours or overnight. Stir occasionally.
4. To grill, remove vegetables form marinade and thread onto skewers. Place on heated grill. Brush with reserved marinade, turning often until vegetables are tender-crisp, about 10-12 minutes.
EXCHANGES
2 Vegetable
NUTRITION FACTS
Calories 66
Total Fat 2 grams
Saturated Fat trace
Cholesterol 0 milligrams
Sodium 24 milligrams
Total Carbohydrate 10 grams
Dietary Fiber 3 grams
Protein 2 grams
This Summer Vegetable Kabobs recipe is from the The Healthy HomeStyle Cookbook Cookbook. Download this Cookbook today.
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