Try this Vegetable Kebabs with Mustard Basting Sauce recipe, or contribute your own.
Suggest a better descriptionIn a large saucepan of boiling salted water, cook carrots 1 minute. Add yellow squash and zucchini and cook 5 minutes. Transfer vegetables with slotted spoon to a large bowl of ice water to stop the cooking. Drain well in a colander. Transfer to a bowl. (If using larger yellow squash and zucchini, cut them into a total of thiry-two 3/4-inch pieces.) In boiling water remaining in pan, cook onions 4 minutes and transfer with slotted spoon to bowl of ice water. Drain onions well in colander and peel, leaving root ends intact. Vegetables may be made 1 day ahead and chilled in sealable plastic bags. In a small bowl whisk together vinegar, mustard, oil, and salt and pepper to taste. Prepare grill or heat grill pan Thread like vegetables onto skewers. Brush one side of kebabs with about half of sauce and grill, coated side down, on an oiled rack set 5 to 6 inches over glowing coals 5 minutes. Brush kebabs with remaining sauce and turn. Grill kebabs 5 minutes more, or until squash is tender. Yield: 4 servings Recipe by: COOKING LIVE SHOW #CL9208
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Serving Size: 1 Serving (252g) | ||
Recipe Makes: 1 servings | ||
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Calories: 114 | ||
Calories from Fat: 38 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.3g | 6 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 2.8g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 636.5mg | 22 % | |
Potassium 442.2mg | 12 % | |
Total Carbohydrate 15.6g | 5 % | |
Dietary Fiber 6.1g | 25 % | |
Sugars, other 9.5g | ||
Protein 3g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 114
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