Directions:
- Stir together first 7 ingredients in a 13- x 9-inch baking dish; set aside.
- Cut eggplant into 1-inch cubes. Cut bell peppers into 1 1/2-inch pieces. Cut onion into 8 wedges. Cut zucchini and yellow squash into 1/2-inch-thick slices.
- Thread vegetables onto 6 (10-inch) skewers; place in sauce mixture, turning to coat. Cover and let stand 1 hour.
- Remove kabobs from marinade, reserving marinade.
- Grill, covered with grill lid, over medium heat (300° to 350°) 12 to 17 minutes; turn occasionally and baste with reserved marinade.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 146.1 Kcal (612 kJ) | ||
| Calories from fat | 64.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.16g | 11% | |
|---|---|---|---|
| Sodium | 531.67mg | 22% | |
| Potassium | 497.89mg | 11% | |
| Total Carbs | 19.03g | 6% | |
| Sugars | 10.5g | 42% | |
| Dietary Fiber | 5.82g | 23% | |
| Protein | 2.29g | 5% | |
| Vitamin C | 68.6mg | 114% | |
| Vitamin A | 1.5mg | 49% | |
| Iron | 25.8mg | 143% | |
| Calcium | 43.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 55.08 Kcal (231 kJ) | ||
| Calories from fat | 24.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.7g | 11% | |
|---|---|---|---|
| Sodium | 200.44mg | 22% | |
| Potassium | 187.7mg | 11% | |
| Total Carbs | 7.17g | 6% | |
| Sugars | 3.96g | 42% | |
| Dietary Fiber | 2.19g | 23% | |
| Protein | 0.86g | 5% | |
| Vitamin C | 25.8mg | 114% | |
| Vitamin A | 0.6mg | 49% | |
| Iron | 9.7mg | 143% | |
| Calcium | 16.4mg | 4% | |
* 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.
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