| 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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