Veggie Kabobs

Looking for a hearty meatless dinner? Then check out this great vegetable kabob – ready in 20 minutes.

  • prep time 20 min
  • total time 20 min
  • ingredients 6
  • servings 4

Ingredients

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    110
    (
    Calories from Fat
    10),
    % Daily Value
    Total Fat
    1g
    1%
    (Saturated Fat
    0g,
    0%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    75mg
    75%;
    Total Carbohydrate
    19g
    19%
    (Dietary Fiber
    7g
    7%
      Sugars
    9g
    9%
    ),
    Protein
    6g
    6%
    ;
    % Daily Value*:
    Vitamin A
    350%;
    Vitamin C
    140%;
    Calcium
    6%;
    Iron
    15%;
    Exchanges:
    4 Vegetable; 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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