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| Honey-Basil Veggie Kabobs June, 2002 Serves 6 / This dish goes well with grilled tofu and seafood, or it can be served as a side dish with pasta. 3 small green zucchini, cut diagonally into 1-inch chunks 3 small yellow squash, cut diagonally into 1-inch chunks 1/2 pound baby bella mushrooms 1 pound cherry tomatoes 1 cup Honey-Basil sauce 1. Wash vegetables and place in a large bowl. Add sauce; toss to coat. Cover and marinate in the refrigerator for at least 1 hour. 2. Onto 6 15-inch bamboo skewers, alternately thread zucchini, squash, mushrooms, and tomatoes. Leave about 1/8 inch between each piece to allow even cooking. 3. Preheat grill to medium. Grill kabobs, turning occasionally, until golden and tender, about 10-15 minutes. alories 58,Fat 2,Perfat 24,Cholesterol 0,Carbo 9,Protein 3 |