INGREDIENTS

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