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Veggie Kabobs

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  • 20 min prep time
  • 20 min total time
  • 6 ingredients
  • 4 servings
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Looking for a hearty meatless dinner? Then check out this great vegetable kabob – ready in 20 minutes.

16
fresh Brussels sprouts*
3
carrots, cut into 1 1/2-inch pieces (about 12 pieces)
8
fresh mushrooms
2
medium zucchini, cut into 1 1/2-inch pieces (about 8 pieces)
1
red bell pepper, cut into 16 pieces
1/4
cup purchased reduced-calorie Italian salad dressing

Steps

  • 1 Heat grill. Remove outer leaves from Brussels sprouts. In large saucepan, bring 4 cups water to a boil. Add Brussels sprouts. Reduce heat; cover and simmer 8 minutes.
  • 2 Add carrots; bring to a boil. Boil 4 to 5 minutes or until Brussels sprouts and carrots are crisp-tender. Drain; rinse with cold water to cool slightly.
  • 3 Alternately thread Brussels sprouts, carrots, mushrooms, zucchini and bell pepper onto eight 10 to 12-inch metal skewers.
  • 4 When ready to grill, place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until vegetables are tender, turning occasionally and brushing frequently with salad dressing.

Expert Tips

*One 10-oz. pkg. frozen Brussels sprouts can be substituted for the fresh Brussels sprouts. Cook as directed above. To broil kabobs, place on foil-lined 15x10x1-inch baking pan; broil 4 to 6 inches from heat using times above as a guide.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
110
% Daily Value
Total Fat
1g
2%
Saturated Fat
0g
0%
Cholesterol
0mg
0%
Sodium
75mg
3%
Total Carbohydrate
19g
6%
Dietary Fiber
7g
28%
Protein
6g
6%
% Daily Value*:
Vitamin A
350%
350%
Vitamin C
140%
140%
Calcium
6%
6%
Iron
15%
15%
Exchanges:
4 Vegetable; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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