| 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 |
t |
Dried whole thyme |
| 2 |
|
Red bell peppers, in 2×1" |
|
|
pieces/1 lb. |
| 1 |
lb |
Fresh orka pods |
| 1 |
T |
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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