Friday, May 11, 2012

This Is Too Easy Veggie Kabob

Finished Kabaobs ready for the grill.
 I serve these with This Is Too Easy Steak Kabobs (click for recipe). For four, all the skewers fits nicely on a cast iron cook top grill pan, which makes for a quicker meal and clean-up than firing off 'big mama' outside.

Begin with beautiful, fresh veggies!
Here is my recipe:
1 medium bell pepper, cut into 2-inch squares
4 small mushrooms
1 medium zucchini squash, cut into 1 1/2-inch pieces
1 medium yellow squash, cut into 1 1/2-inch pieces
2 small onions, cut in half
1 cup Italian salad dressing

Here is how I did this: 
1. Place cut up bell pepper, mushrooms, squash and onion in a sealable bag. Pour Italian salad dressing over vegetables. Seal and place in refrigerator for approximately 1-hour. Turn every 15 or so minutes.

Ready for the marinade
2. Drain and discard marinade. Using four 8-inch pr-soaked wooden skewers, thread vegetables onto skewers. Leave approximately an inch or so on each end to made handling easier.

3. To cook, place cast iron grill pan across two burners turned to medium-high. Place skewers on pr-heated grill, cook 3 to 5 minutes per side, depending on how soft you want your vegetables.

4. To serve, place on platter.

Servings: 4

Calories Per Serving: 210.89

Author: Dr. Jacquelyn P. Horne
Copyright: 2012

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