CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables |
|
Healthwise, Not sent, Peppers, Side dishes, Vegetables |
6 |
Servings |
INGREDIENTS
1 1/4 |
c |
Spicy-hot vegetable juice |
1/2 |
ts |
Dried whole thyme |
2 |
lg |
Red bell peppers, in 2×1" pieces/1 lb. |
1 |
lb |
Fresh orka pods |
1 |
tb |
Olive oil |
|
|
Vegetable cooking spray |
|
|
Lemon wedges, optional |
INSTRUCTIONS
Combine first 4 ingredients in a large bowl; stir well. Let stand at room
temperature 1 hour, stirring frequently. Remove bell peppers and orka pods
from bowl, reserving marinade. Thread bell peppers and okra pods
alternately onto 6 (9") skewers. Brush kabobs with olive oil. Coat grill
rack with cooking spray; place on grill over medium coals. place kabobs on
rack, and cook 7 minutes on each side, basting frequently with reserved
marinade. Serve kabobs with lemon wedges, if desired. Yield: 6 servings.
Per kebob: 76 calories, 2.7 g. fat, 0 mg. cholesterol MC formatting by
bobbi744@sojourn.com
Recipe by: Cooking Light Card Posted to Digest eat-lf.v097.n068 by Roberta
Banghart <bobbi744@sojourn.com> on Mar 13, 1997
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