Recipe - Garden On A Skewer

1 lg Ear corn; husk removed, cut
into 2inch pieces
12 lg Mushrooms caps
1 md Red pepper; cut into 1inch
pieces
1 small Zucchini; unpeeled, cut into
2inch pieces
12 Cherry tomatoes
One half cup Lemon juice
2 tablespoon Dry white wine
1 tablespoon Olive oil
1 teaspoon Cumin
2 teaspoon Minced fresh chives
1 teaspoon Minced fresh parsley
Fresh ground pepper; to
taste

Prepare an outside grill with an oiled rack set 6 inches above the heat
source. On a gas grill, set the heat to medium. If using wooden kabob
skewers, soak 6 of them in warm water for 15 minutes. This prevents the
skewers from catching on fire while the kabobs cook.

Thread the vegetables on the skewers. Combine all remaining ingredients for
the basting sauce. Grill the vegetable kabobs for about 15 to 20 minutes
total, basting constantly with the sauce, until the vegetables are slightly
charred.

Serving size: One half cup

Exchanges: Vegetable Exchange 1 Monounsaturated Fat Exchange 1/2
Starch Exchange One half Calories 78 Calories from Fat 26 Total Fat
3g Saturated Fat 0g Cholesterol 0mg Sodium 14mg Carbohydrate
13g Dietary Fiber 2g Sugars 4g Protein 2g

Recipe for Tuesday, 5/12/98

With summer approaching, it's time to get the outside grill going again.
This week's recipes are an array of grilled delights from the Flavorful
Seasons Cookbook that will keep your family and friends begging for those
summer barbecues.

You can order a copy of this and many other cookbooks from our online
bookstore or call 1800ADAORDER (18002326733).

Copyright © 1998 American Diabetes Association

MC formatted using MC Buster 2.0f & SNT on 5/16/98 by Barb at PK

Recipe by: http://www.diabetes.org/ada/rcptoday.html

Posted to MCRecipe Digest by Barb at PK abprice@wf.net on May 16, 1998