Orange Vegetable Kabobs
From Quick Cooking
"
I created this recipe to add some zip to grilled vegetables," relates Laurie
Whitney, Bradford, Massachusetts. "Their color, crispness and taste are tempting
to all ages. Even my young son eats his veggies when I prepare them this way."
INGREDIENTS
List of 15 items
. 1 large sweet onion
. 1 large unpeeled navel orange
. 1 medium sweet red pepper, cut into 1-inch pieces
. 1 medium sweet yellow pepper, cut into 1-inch pieces
. 8 medium
fresh
mushrooms
. 8 cherry tomatoes
. 2 small yellow summer squash, cut into 1-inch slices
. MARINADE:
. 1/2 cup olive oil
. 1/3 cup lemon juice
. 1-1/2 teaspoons sugar
. 1 teaspoon salt, optional
. 1/4 teaspoon garlic powder
. 1/4 teaspoon pepper
. 2 tablespoons orange juice
list end
Table with 2 columns and 6 rows
SERVINGS
8
CATEGORY
images/rss
Lower Fat
METHOD
Grill (gas or charcoal)
PREP
20 min.
COOK
10 min.
TOTAL
30 min.
table end
DIRECTIONS
Cut the onion and orange into eight wedges; halve each wedge. Alternately
thread vegetables and orange pieces onto eight metal or soaked wooden skewers.
Place in a shallow oblong dish.
In a small bowl, whisk the oil, lemon juice, sugar, salt if desired, garlic
powder and pepper. Pour over skewers. Marinate for 15 minutes, turning and
basting frequently. Drain and discard marinade.
Prepare grill for indirect heat. Grill, covered, over medium indirect
direct heat for 10-14 minutes or until vegetables are crisp-tender. Brush with
orange juice just before serving.
Yield: 8 kabobs.
Sugar Syl Says:
The kindness you spread today
will be gathered up and returned to you tomorrow.
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