Yield: 1 Recipe
|¾ pounds||Small new potatoes cut in half|
|2 mediums||Zucchini cut in half lengthwise|
|1 large||Onion cut into 1/2\" thick pieces|
|1 \N||Green bell pepper cut into 1\" strips|
|1 \N||Yellow bell pepper cut into 1\" strips|
|½ pounds||Mushrooms, quartered|
|⅓ cup||Salad dressing (your favorite variety)|
If using bamboo skewers, soak them in water for 2 hours prior to using to reduce charring. Parboil potatoes until done but still firm.
Thread vegetables alternately on skewers and brush them generously with salad dressing. Grill for 3 minutes and turn the vegetables over, brushing them with extra salad dressing. Grill for another 3-4 minutes until done.
Nutritional Info Per Serving: Protein: 4½ gr. (8%); Carbohydrates: 29 gr. (47%); Fat: 12 gr. (45%); Calories: 213; Sodium: 173 mg.; Cholesterol: 0 mg. Exchanges: 1 bread, 2 vegetable, 1½ fat Serves 4 Copyright Whole Foods Market, 1995, wfm@...
() Reprinted with permission from Whole Foods Market Meal-Master compatible format courtesy of Karen Mintzias