Veggie Kabobs with Gingered Yogurt |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a great way to serve vegetables for a colorful, summery meal, says Marie Rizzio of Interlochen, Michigan. They're eye-appealing and so tasty and easy to make! Ingredients:
1 carton (8 ounces) reduced-fat plain yogurt |
2 green onions, finely chopped |
1 teaspoon grated fresh gingerroot |
1 teaspoon honey |
1/2 teaspoon ground mustard |
1 garlic clove, minced |
1/4 teaspoon salt |
2 large sweet red peppers, cut into eight pieces |
1 large zucchini, cut into eight slices |
1 medium eggplant, peeled and cut into eight slices |
1 large green pepper, cut into eight pieces |
4 teaspoons canola oil |
Directions:
1. In a small bowl, combine the yogurt, onions, ginger, honey, mustard, garlic and salt. Cover and refrigerate until serving.
2. On four metal or soaked wooden skewers, alternately thread the red peppers, zucchini, eggplant and green pepper; brush with oil. Grill, covered, over medium heat for 15-18 minutes or until vegetables are tender, turning occasionally. Serve with yogurt sauce. Yield: 4 servings.
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