Site Of The Moment:
Grilled Vegetable Kabobs
* 1 medium red or green bell pepper, cut into 2 inch pieces
* 2 medium zucchini, each cut into 4 pieces
* 8 large mushroom caps
* 4 large cherry tomatoes
* 4 (12 inch) metal skewers
~ BASTE ~
* ½ cup Promise Ultra Fat Free Nonfat Margarine
* ½ Tsp. dried dill weed
* ½ Tsp. dried chives
* 1 Tsp. lemon juice
Heat one side of gas grill on medium or charcoal grill until coals are ash white. Place coals to one side in charcoal grill. Make aluminum foil drip pan; place opposite heat.
To assemble kabobs, alternately thread zucchini, onion, mushrooms and peppers onto metal skewers.
Combine all butter baste ingredients in small bowl. Place kabobs onto grill over drip pan. Close lid; grill, turning occasionally and basting with butter mixture during last 10 minutes, until vegetables are crisply tender (30 to 40 minutes). Using oven mitts, add tomato to each skewer during last 3 minutes of grilling.
| WW
Points |
0 |
| Serving Size |
1 skewer |
| Servings |
4 |
