| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Cajun |
Vegetables |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Fresh lime juice |
| 1 |
tb |
Cajun seasoning |
| 1 |
ts |
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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