Summer Vegetable Kabobs Recipe

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Ingredients:

Serving

12- inch-long wooden skewers
1/4 cup dry white wine
1/4 cup honey
3 garlic cloves, minced
2 tbsp balsamic vinegar
2 tbsp olive oil
1 1/2 tsp pepper
1 tsp salt
16 cups assorted cut vegetables

Directions:

Soak skewers in water 1 hour.
Whisk together wine and next 6 ingredients until well blended; reserve 1/4 cup. Combine remaining white wine mixture and vegetables in a large bowl. Cover and chill at least 30 minutes or up to 2 hours. Remove vegetables from marinade, discarding marinade.
Preheat grill to 350° to 400° (medium-high). Thread vegetables onto skewers, and grill according to directions in Guidelines and Cook Times for Vegetable Kabobs below.
Transfer skewers to a platter. Remove vegetables from skewers, if desired. Serve with reserved 1/4 cup white wine mixture.
Guidelines and Cook Times for Vegetable Kabobs. Cut vegetables thick so they will stay on skewers as they cook. Thread one type of vegetable onto each skewer, threading so the cut sides lie flat on the cooking grate to ensure even cooking. Grill skewers, covered with grill lid, over 350° to 400° (medium-high) heat according to the times below. Your goal is to achieve tender, slightly charred vegetables.
Zucchini and squash. Prep: Cut into 3/4-inch rounds; thread onto skewers. Grill time: 7 to 10 minutes on each side or until tender.
Okra. Prep: Remove stems, and thread onto double skewers. Grill time: 6 to 8 minutes on each side or until tender.
Eggplant. Prep: Cut Japanese eggplant into 3/4-inch rounds. Cut Italian eggplant crosswise into quarters; cut into 3/4-inch slices. Thread onto skewers. Grill time: 5 to 6 minutes on each side or until tender.
Bell peppers. Prep: Cut into 1-inch-thick strips; thread skewers. Grill time: 4 to 5 minutes on each side or until tender.
Mushrooms. Prep: Trim stems, and thread onto skewers. Grill time: 3 to 5 minutes on each side or until tender.
Onions. Prep: Cut into wedges, and thread onto skewers. Grill time: 3 or 4 minutes on each side or until lightly charred.
Cherry tomatoes. Prep: Thread onto double skewers. Grill time: 1 to 3 minutes on each side or just until skins begin to split.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	5449.13 Kcal (22814 kJ)
Calories from fat	1616.56 Kcal
		% Daily Value*
Total Fat	179.62g	276%
Cholesterol	529.98mg	177%
Sodium	14682.44mg	612%
Potassium	8910.92mg	190%
Total Carbs	687.57g	229%
Sugars	264.29g	1057%
Dietary Fiber	38.9g	156%
Protein	265.88g	532%
Vitamin C	41.5mg	69%
Iron	38.7mg	215%
Calcium	1074.1mg	107%

Amount Per 100 g
Calories	135.97 Kcal (569 kJ)
Calories from fat	40.34 Kcal
		% Daily Value*
Total Fat	4.48g	276%
Cholesterol	13.22mg	177%
Sodium	366.37mg	612%
Potassium	222.35mg	190%
Total Carbs	17.16g	229%
Sugars	6.59g	1057%
Dietary Fiber	0.97g	156%
Protein	6.63g	532%
Vitamin C	1mg	69%
Iron	1mg	215%
Calcium	26.8mg	107%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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