| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables |
1 |
Recipe |
INGREDIENTS
| 3/4 |
lb |
Small new potatoes cut in half |
| 2 |
md |
Zucchini cut in half lengthwise |
| 1 |
lg |
Onion cut into 1/2" thick pieces |
| 1 |
|
Green bell pepper cut into 1" strips |
| 1 |
|
Yellow bell pepper cut into 1" strips |
| 1/2 |
lb |
Mushrooms, quartered |
| 1/3 |
c |
Salad dressing (your favorite variety) |
INSTRUCTIONS
If using bamboo skewers, soak them in water for 2 hours prior to using to
reduce charring. Parboil potatoes until done but still firm. Thread
vegetables alternately on skewers and brush them generously with salad
dressing. Grill for 3 minutes and turn the vegetables over, brushing them
with extra salad dressing. Grill for another 3-4 minutes until done.
Nutritional Info Per Serving: Protein: 4.5 gr. (8%); Carbohydrates: 29 gr.
(47%); Fat: 12 gr. (45%); Calories: 213; Sodium: 173 mg.; Cholesterol: 0
mg. Exchanges: 1 bread, 2 vegetable, 1.5 fat Serves 4
Copyright Whole Foods Market, 1995, wfm@wholefoods.com
(http://www.wholefoods.com/wf.html) Reprinted with permission from Whole
Foods Market Meal-Master compatible format courtesy of Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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