*  Exported from  MasterCook  *
 
                     Vegetable Kabobs with Herb Butter
 
 Recipe By     : Prevention’s Healthy One-Dish Meals (1996)
 Serving Size  : 4    Preparation Time :0:50
 Categories    : Low-Fat                          Quick'n'easy
                 Entree                           Vegetable
                 New
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      small         yellow summer squash -- quartered
    1      small         zucchini -- quartered
    1      small         Japanese eggplant -- quartered
    3      medium        new red potatoes -- halved
    1                    red bell pepper -- quartered
    1                    green bell pepper -- quartered
    8      cloves        garlic -- halved
    4                    shallots -- halved lengthwise
    1      tablespoon    butter or margarine -- melted
    2      teaspoons     fresh rosemary -- minced
      1/2  teaspoon      salt
      1/2  teaspoon      freshly ground black pepper
    4      sprigs        fresh rosemary -- optional
    4      cups          hot cooked rice
 
 Review: “An enticing entree for a summer lunch or supper, these kabobs are
 based with fresh rosemary butter. You can bake at 450F as directed, or
 prepare the packets on the grill, in the foil; cover and cook for about 35
 minutes.”
 
 Place a 12 X 18 double thickness of aluminum foil on the work surface.
 Lightly e coat with no-stick spray.
 
 SKEWERS:  Use metal or use bamboo (soak first). 
 Thread the vegetables on 4 long metal skewers, alternating the yellow
 squash, zucchini, eggplant, potatoes, red peppers and green peppers with
 garlic and shallots. Lay the skewers on the foil.
 
 In a small bowl, combine the butter or margarine, rosemary, salt and black
 pepper. Brush half the mixture lightly over the vegetables. Turn the kabobs
 and brush the other side.
 
 Fold the long sides of the foil together making several folds to encase the
 food snugly. Fold the ends closed to enclose securely (the end of the
 skewers might protrude).
 
 Place the packet on a baking sheet. Bake for 35 minutes, or until the
 potatoes are soft. Be careful of escaping steam when opening the packet.
 Serve with the rice. 
 
 15 minutes attention; 50 minutes total.
 Per serving: 382 calories, 3.9 g. total fat (9%)
 
 ISBN 0-87596-269-6 edited by Jean Rogers; listed Nov 1996 by Path c/o McRecipe
 
 
 
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 Nutr. Assoc. : 5654 0 3770 4219 0 0 0 0 0 0 0 0 0 0