Yield: 6 Servings
|1 large||Ear corn; husk removed, cut into 2-inch pieces|
|12 larges||Mushrooms caps|
|1 medium||Red pepper; cut into 1-inch pieces|
|1 small||Zucchini; unpeeled, cut into 2-inch pieces|
|12 \N||Cherry tomatoes|
|½ cup||Lemon juice|
|2 tablespoons||Dry white wine|
|1 tablespoon||Olive oil|
|2 teaspoons||Minced fresh chives|
|1 teaspoon||Minced fresh parsley|
|\N \N||Fresh ground pepper; to taste|
Prepare an outside grill with an oiled rack set 6 inches above the heat source. On a gas grill, set the heat to medium. If using wooden kabob skewers, soak 6 of them in warm water for 15 minutes. This prevents the skewers from catching on fire while the kabobs cook.
Thread the vegetables on the skewers. Combine all remaining ingredients for the basting sauce. Grill the vegetable kabobs for about 15 to 20 minutes total, basting constantly with the sauce, until the vegetables are slightly charred.
Serving size: ½ cup
Exchanges: Vegetable Exchange -- 1 Monounsaturated Fat Exchange -- ½ Starch Exchange -- ½ Calories -- 78 Calories from Fat -- 26 Total Fat -- 3g Saturated Fat -- 0g Cholesterol -- 0mg Sodium -- 14mg Carbohydrate -- 13g Dietary Fiber -- 2g Sugars -- 4g Protein -- 2g Recipe for Tuesday, 5/12/98
With summer approaching, it's time to get the outside grill going again.
This week's recipes are an array of grilled delights from the Flavorful Seasons Cookbook that will keep your family and friends begging for those summer barbecues.
You can order a copy of this and many other cookbooks from our online bookstore or call 1-800-ADA-ORDER (1-800-232-6733).
Copyright © 1998 American Diabetes Association MC formatted using MC Buster 2.0f & SNT on 5/16/98 by Barb at PK Recipe by:
Posted to MC-Recipe Digest by Barb at PK <abprice@...> on May 16, 1998