1. Place vegetable pieces into shallow dish. 2. Put all marinade ingredients into a screwtop jar. Shake well and pour over the vegetables. 3. Leave to marinade in the fridge for 1 hour, turning vegetables occasionally to evenly coat all sides. 4. Thread two pieces of each vegetable onto Rosemary sticks or barbecue skewers. Retain marinade and use to brush over kebabs as they cook. Tip: Dont bother using baby sweet corns as they snap in half when you try to thread them on the skewers
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (12g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 31 (91%)|
|Amt Per Serving||% DV|
|Total Fat 3.5g||5 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 224mg||8 %|
|Potassium 12.2mg||0 %|
|Total Carbohydrate 0.4g||0 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 0.3g|
|Protein 0.5g||1 %|
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: 34
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