Yield: 4 Servings
Measure | Ingredient |
---|---|
2 tablespoons | Fresh mint, chopped |
2 tablespoons | Olive oil |
2 tablespoons | Lemon juice |
¼ teaspoon | Ground cumin |
1 \N | Garlic clove, minced |
1 large | Zucchini |
1 large | Sweet red/yellow pepper |
1 small | Red onion |
1 pinch | Salt |
1 pinch | Pepper |
In small bowl, whisk together mint, olive oil, lemon juice, cumin and garlic; set aside.
Cut zucchini, red pepper and onion into 1-inch chunks. Thread chunks onto eight 8-inch pre-soaked wooden skewers.
Place on greased grill over medium-high heat; cover and cook, turning and basting often with sauce, for about 15 minutes or until tender. Season with salt and pepper.
Per serving: about 70 calories, 1 g protein, 4 g fat, 9 g carbohydrate Serve with: BBQ Oregano Steak (see recipe) Whole Wheat Rolls Light Caesar Salad Chocolate and Orange Parfait Source: Canadian Living magazine Jun 95 Presented in article by Elizabeth Baird: "Grate Partners"
[-=PAM=-] PA_Meadows@...
Posted to MM-Recipes Digest V3 #342 From: "Paul A Meadows" <PA_Meadows@...> Date: Sat, 14 Dec 96 22:03:08 UT