| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Cajun | Vegetables | 6 | Servings |
INGREDIENTS
| 1/4 | c | Fresh lime juice |
| 1 | T | Cajun seasoning |
| 1 | t | Grated lime rind |
| 1 | Clove garlic, minced | |
| 5 1/2 | oz | Tomato juice, 1 can |
| 3 | Ears shucked corn, cut | |
| crosswise into 1/2-inch | ||
| slices | ||
| 1/2 | lb | Okra |
| 1 | Red bell pepper, cut into | |
| 1-inch squares | ||
| Vegetable cooking spray |
INSTRUCTIONS
Combine first 5 ingredients in a large zip-top heavy-duty plastic bag. Add vegetables to bag, and seal. Marinate in refrigerator 1 hour, turning bag occasionally. Prepare grill. Remove vegetables from bag, reserving marinade. Thread vegetables alternately onto each of 6 (12-inch) skewers. Place kebabs on grill rack coated with cooking spray, and cook 13 minutes or until tender, turning and basting frequently with the reserved marinade. Yield: 6 servings. Per serving: 50 Calories; 0g Fat (7% calories from fat); 2g Protein; 11g Carbohydrate; 0mg Cholesterol; 208mg Sodium Recipe by: Cooking Light, June 1995, page 78 Posted to MC-Recipe Digest V1 #442 by igor@digex.net on Jan 28, 1997.
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