| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cklive12 | 1 | Servings | ||
INGREDIENTS
| 16 | Baby carrots | |
| 16 | Baby yellow squash, or 3/4 | |
| pound yellow | ||
| squash | ||
| 16 | Baby zucchini, or 3/4 | |
| pound | ||
| zucchini | ||
| 16 | Red or white pearl onions | |
| 1 1/2 | T | Dijon mustard |
| 1 1/2 | T | White wine vinegar |
| 2 | t | Olive oil |
| 2 | Red bell peppers, cut into | |
| 16 2 by | ||
| 3/4 inch pieces | ||
| 8 | Bamboo skewers, soaked in | |
| water to | ||
| cover for 1 hour | ||
| 12-inch |
INSTRUCTIONS
In a large saucepan of boiling salted water, cook carrots 1 minute. Add yellow squash and zucchini and cook 5 minutes. Transfer vegetables with slotted spoon to a large bowl of ice water to stop the cooking. Drain well in a colander. Transfer to a bowl. (If using larger yellow squash and zucchini, cut them into a total of thiry-two 3/4-inch pieces.) In boiling water remaining in pan, cook onions 4 minutes and transfer with slotted spoon to bowl of ice water. Drain onions well in colander and peel, leaving root ends intact. Vegetables may be made 1 day ahead and chilled in sealable plastic bags. In a small bowl whisk together vinegar, mustard, oil, and salt and pepper to taste. Prepare grill or heat grill pan Thread like vegetables onto skewers. Brush one side of kebabs with about half of sauce and grill, coated side down, on an oiled rack set 5 to 6 inches over glowing coals 5 minutes. Brush kebabs with remaining sauce and turn. Grill kebabs 5 minutes more, or until squash is tender. Yield: 4 servings Converted by MC_Buster. Recipe by: COOKING LIVE SHOW #CL9208 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1582
Calories From Fat: 644
Total Fat: 73.4g
Cholesterol: 663mg
Sodium: 1715.1mg
Potassium: 3317.4mg
Carbohydrates: 213.2g
Fiber: 18.2g
Sugar: 21.9g
Protein: 33.5g