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Low Calories Marinated Veggie Kabob

If you are looking for some vegetable recipes2. Cut the red bell pepper, green bell pepper
to add into your barbecue's list. Then let meand yellow onion into 1.5 inch pieces. Place
introduce you to one of my favourite veggiethem  into  the  mixing  bowl.
recipes that I have tested and improved. This
recipe, Veggie Kabob, is a low fat and3. Add the olive oil, dried thyme and dill
calorie recipe which is suitable for theleaf tips into the bowl and stir to coat
ladies whom are conscious of their weight andwell. Cover, and marinate in the refrigerator
wish  to  enjoy  a  healthy  bbq  meal.at  least  1  hour  before  grilling.
Ingredients4. Fill bamboo sticks /skewers with pieces
that are uniform in size and leave a little
Serving  size:  5space between pieces so everything gets
equally and thoroughly cooked. Don't overload
10  medium  shitake  mushroomsbamboo stickers /skewers with food packed
tightly  together.
1/2  medium  red  bell  pepper
5. Put the Kabobs in the refrigerator at
1/2  medium  green  bell  pepperleast  1  hour  before  grilling.
1  medium  yellow  onion6. Turn kabobs frequently as they're
grilling. You have to grill for about 10 - 15
1  teaspoon  of  dried  thymeminutes (depending on the actual temperature)
before  serving
1  teaspoon  of  dried  dill  leaf  tip
You can also add other vegetables such as
2  teaspoons  of  olive  oilzucchini, eggplant or chilli too. From my
personal experience, you can also add 1 or 1
1/2  teaspoon  of  salt2 teaspoon of lemon juice to spice up the
favour. However, there is one important point
10  bamboo  sticks  or  skewersto take note which is to avoid adding the
lemon juice on the mushroom directly because
1. Remove the stem from the mushroom and putthe mushroom will absorb most of lemon juice
the  mushroom  into  a  large  bowl.making it taste sour.



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