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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