Title: Grilled Potato & Bell Pepper Kabobs
Categories: Vegetable
Yield: 2 Servings
| 6 | sm | Red potatoes; unpeeled about 1/2 lb |
| 2 | tb | ;water |
| 1 | sm | Red bell pepper |
| 1/4 | c | Tomato juice |
| 2 | tb | Fresh basil; chopped |
| 2 | tb | Green onions; finely chopped |
| 1 | ts | Olive oil |
| 1/2 | ts | Dijon mustard |
| 1/8 | ts | Pepper |
| | | Vegetable cooking spray |
Combine potato halves and 2 tablespoons water in a 1-quart casserole.
Cover with casserole lid, and microwave at HIGH 4 minutes or until
crisp-tender, drain. Thread 6 potato halves onto each of 2 (10-inch)
skewers; set aside.
Cut bell pepper in half lengthwise; discard seeds and membranes. Cut
each half into 6 (1-inch) squares.
Thread squares onto a 10-inch skewer; set aside.
Combine tomato juice and next 5 ingredients in a bowl. Reserve 2
tablespoons tomato juice mixture; set aside.
Coat grill rack with cooking spray, and place on grill over medium-hot
coals. Place potato kabobs on rack, and cook, covered, 2 minutes, basting
frequently with tomato juice mixture. Add bell pepper kabobs to rack; cover
and cook 6 minutes, basting frequently with tomato juice mixture. Turn
kabobs, and cook, covered, 6 minutes or until tender, basting frequently
with tomato juice mixture. Remove vegetables from skewers; toss with
reserved 2 tabelspoons tomato juice mixture. Yield: 2 servings (serving
size: 6 potato halves and
6 bell pepper squares).
Calories 124/protein 3.2g/ fat 2.9/ carb 22.6g/ fiber 2.9g/ chol
0mg/iron 2.3mg/sodium 157 mg/ calcium 27mg SOURCE: Cooking Light Magazine,
May/June 1993