Low Calories Marinated Veggie Kabob

If you are looking for some vegetable recipes to3. Add the olive oil, dried thyme and dill leaf tips
add into your barbecue's list. Then let meinto the bowl and stir to coat well. Cover, and
introduce you to one of my favourite veggiemarinate in the refrigerator at least 1 hour before
recipes that I have tested and improved. Thisgrilling.
recipe, Veggie Kabob, is a low fat and calorie4. Fill bamboo sticks /skewers with pieces that
recipe which is suitable for the ladies whom areare uniform in size and leave a little space
conscious of their weight and wish to enjoy abetween pieces so everything gets equally and
healthy bbq meal.thoroughly cooked. Don't overload bamboo
Ingredientsstickers /skewers with food packed tightly
Serving size: 5together.
10 medium shitake mushrooms5. Put the Kabobs in the refrigerator at least 1
1/2 medium red bell pepperhour before grilling.
1/2 medium green bell pepper6. Turn kabobs frequently as they're grilling. You
1 medium yellow onionhave to grill for about 10 - 15 minutes (depending
1 teaspoon of dried thymeon the actual temperature) before serving
1 teaspoon of dried dill leaf tipYou can also add other vegetables such as
2 teaspoons of olive oilzucchini, eggplant or chilli too. From my personal
1/2 teaspoon of saltexperience, you can also add 1 or 1/2 teaspoon
10 bamboo sticks or skewersof lemon juice to spice up the favour. However,
1. Remove the stem from the mushroom and putthere is one important point to take note which is
the mushroom into a large bowl.to avoid adding the lemon juice on the mushroom
2. Cut the red bell pepper, green bell pepper anddirectly because the mushroom will absorb most
yellow onion into 1.5 inch pieces. Place them intoof lemon juice making it taste sour.
the mixing bowl.