Grilled cajun okra and corn
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Fresh lime juice |
| 1 | tablespoon | Cajun seasoning |
| 1 | teaspoon | Grated lime rind |
| 1 | Clove garlic, minced | |
| 5½ | ounce | Tomato juice, (1 can) |
| 3 | Ears shucked corn, cut crosswise into 1/2-inch slices | |
| ½ | pounds | Okra |
| 1 | Red bell pepper, cut into 1-inch squares | |
| Vegetable cooking spray | ||
Directions
Combine first 5 ingredients in a large zip-top heavy-duty plastic bag. Add vegetables to bag, and seal. Marinate in refrigerator 1 hour, turning bag occasionally.
Prepare grill. Remove vegetables from bag, reserving marinade. Thread vegetables alternately onto each of 6 (12-inch) skewers. Place kebabs on grill rack coated with cooking spray, and cook 13 minutes or until tender, turning and basting frequently with the reserved marinade. Yield: 6 servings.
Per serving: 50 Calories; 0g Fat (7% calories from fat); 2g Protein; 11g Carbohydrate; 0mg Cholesterol; 208mg Sodium Recipe by: Cooking Light, June 1995, page 78 Posted to MC-Recipe Digest V1 #442 by igor@... on Jan 28, 1997.