Recipe - Vegetable Kabobs With Herb Butter

1 small Yellow summer squash;
quartered
1 small Zucchini; quartered
1 small Japanese eggplant; quartered
3 md New red potatoes; halved
1 Red bell pepper; quartered
1 Green bell pepper; quartered
8 Cloves garlic; halved
4 Shallots; halved lengthwise
1 tablespoon Butter or margarine; melted
2 teaspoon Fresh rosemary; minced
One half teaspoon Salt
One half teaspoon Freshly ground black pepper
4 Sprigs fresh rosemary;
optional
4 cup Hot cooked rice

Review: "An enticing entree for a summer lunch or supper, these kabobs are
based with fresh rosemary butter. You can bake at 450F as directed, or
prepare the packets on the grill, in the foil; cover and cook for about 35
minutes."

Place a 12" X 18" double thickness of aluminum foil on the work surface.
Lightly e coat with nostick spray.

SKEWERS: Use metal or use bamboo (soak first). Thread the vegetables on 4
long metal skewers, alternating the yellow squash, zucchini, eggplant,
potatoes, red peppers and green peppers with garlic and shallots. Lay the
skewers on the foil.

In a small bowl, combine the butter or margarine, rosemary, salt and black
pepper. Brush half the mixture lightly over the vegetables. Turn the kabobs
and brush the other side.

Fold the long sides of the foil together making several folds to encase the
food snugly. Fold the ends closed to enclose securely (the end of the
skewers might protrude).

Place the packet on a baking sheet. Bake for 35 minutes, or until the
potatoes are soft. Be careful of escaping steam when opening the packet.
Serve with the rice.

15 minutes attention; 50 minutes total. Per serving: 382 calories, 3.9 g.
total fat (9%)

ISBN 0875962696 edited by Jean Rogers; listed Nov 1996 by Path c/o
McRecipe
Recipe By : Prevention's Healthy OneDish Meals (1996)

Posted to MCRecipe Digest V1 #284

Date: Thu, 07 Nov 1996 15:08:51 0800

From: Hanneman phannema@wizard.ucr.edu