Mushroom & Vegetable Kabobs
Recipe: #16880
January 21, 2015
Categories: Side Dishes, Tomato, Mushrooms, 5 Ingredients Or Less, Grilling (Outdoor), Gluten-Free, No Eggs, Vegetarian, Fresh Tomatoes, Zucchini, Vegetarian Dinner, more
"From the Sher-Rockee Mushroom Farm. Times do not include marinating time."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (635.5 g)
- Calories 216.7
- Total Fat - 9.6 g
- Saturated Fat - 3.3 g
- Cholesterol - 28 mg
- Sodium - 474.1 mg
- Total Carbohydrate - 24.2 g
- Dietary Fiber - 6.7 g
- Sugars - 17.9 g
- Protein - 12 g
- Calcium - 79.3 mg
- Iron - 2.1 mg
- Vitamin C - 82 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
About 5 hours early, toss the zucchini chunks, tomatoes and mushrooms in the salad dressing.
Step 2
Cover and refrigerate at least 4 hours, tossing occasionally.
Step 3
About 1 hour before serving, drain vegetables, reserving dressing.
Step 4
On six 14-inch skewers, alternately thread the vegetables.
Step 5
Grill over medium coals about 20 minutes, until the vegetables are tender crisp, occasionally turning the skewers and brushing frequently with the reserved dressing.
Tips
- 6 14-inch metal skewers
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