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Honey-Basil Veggie Kabobs

Servings 6 people
Calories 121kcal

Ingredients

  • 4 cloves garlic, minced
  • 1/4 cup fresh basil leaves, minced
  • 6 tablespoons low-sodium soy sauce
  • 1/4 cup rice wine or sake
  • 2 tablespoons lemon juice
  • 1/4 cup rice vinegar
  • 1 tablespoon olive oil
  • 1/2 tablespoon honey
  • 3 small green zucchini, cut diagonally into 1-inch chunks
  • 3 small yellow squash, cut diagonally into 1-inch chunks
  • 1/2 pound cremini mushrooms
  • 1 pound cherry tomatoes (see note above)
  • 1 red onion, cut into 8 wedges

Instructions

  • Make sauce: Combine all ingredients in a jar and shake well to combine. Refrigerate for up to 1 week. (Makes 1 1/2 cups.)
  • Place all vegetables in a large bowl or rectangular dish. Add sauce; toss to coat. Cover and refrigerate for at least 1 hour (or overnight), turning occasionally.
  • Preheat grill to medium. Thread all vegetables onto six to nine 15-inch bamboo skewers. Leave about 1/8 inch between each piece to allow even cooking.
  • Grill kabobs, turning occasionally, until golden and tender, 10-15 minutes.

Notes

[ultimate-nutrition-label id="" align=""]
PER SERVING: 121 cal, 3g fat (1g mono, 1g poly, 1g sat), 0mg chol, 6g protein, 19g carb, 4g fiber, 562mg sodium.

Nutrition

Calories: 121kcal | Carbohydrates: 19g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 562mg | Fiber: 4g