| 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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