Great Shishkabob with corn, squash, potatoes, and peppers. Almost looks like stuffed corn on the cob.
Cut the corn into 3 sections per ear. Scrub potatoes. Chop the squash into 1/4 inch slices. Chop pepper into 1/2 inch strips, then cut the strips into 2 or 3 sections.
Skewer 1 bottom piece of corn, green squash, orange pepper, potato, and yellow squash. The next corn section to skewer would be a middle section of the ear. Continue with green squash, orange pepper, potato, and yellow squash. Finish with the top section of the ear of corn.
Repeat with 4 other skewers. the 5th and 6th skewers will hold any leftover veggies.
Drizzle with extra virgin olive oil. Place in pan and cover with aluminum foil. Roast at 350 for 1 hour. After removing from oven, coat shishkabobs with butter.
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Serving Size: 1 Serving (345g) | ||
Recipe Makes: 4 | ||
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Calories: 277 | ||
Calories from Fat: 118 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.1g | 17 % | |
Saturated Fat 7.6g | 38 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 30.5mg | 9 % | |
Sodium 105mg | 4 % | |
Potassium 1016.3mg | 27 % | |
Total Carbohydrate 39g | 11 % | |
Dietary Fiber 5.7g | 23 % | |
Sugars, other 33.3g | ||
Protein 6.6g | 9 % | |
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: 277
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