| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Canadian | Vegetables, Bar-b-q | 4 | Servings |
INGREDIENTS
| 2 | tb | Fresh mint, chopped |
| 2 | tb | Olive oil |
| 2 | tb | Lemon juice |
| 1/4 | ts | Ground cumin |
| 1 | Garlic clove, minced | |
| 1 | lg | Zucchini |
| 1 | lg | Sweet red/yellow pepper |
| 1 | sm | Red onion |
| 1 | pn | Salt |
| 1 | pn | Pepper |
INSTRUCTIONS
In small bowl, whisk together mint, olive oil, lemon juice, cumin and garlic; set aside. Cut zucchini, red pepper and onion into 1-inch chunks. Thread chunks onto eight 8-inch pre-soaked wooden skewers. Place on greased grill over medium-high heat; cover and cook, turning and basting often with sauce, for about 15 minutes or until tender. Season with salt and pepper. Per serving: about 70 calories, 1 g protein, 4 g fat, 9 g carbohydrate Serve with: BBQ Oregano Steak (see recipe) Whole Wheat Rolls Light Caesar Salad Chocolate and Orange Parfait Source: Canadian Living magazine Jun 95 Presented in article by Elizabeth Baird: "Grate Partners" [-=PAM=-] PA_Meadows@msn.com Posted to MM-Recipes Digest V3 #342 From: "Paul A Meadows" <PA_Meadows@msn.com> Date: Sat, 14 Dec 96 22:03:08 UT
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