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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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