Honey-Basil Veggie Kabobs
  • 4 cloves garlic, minced
  • 1/4cup fresh basil leaves, minced
  • 6tablespoons low-sodium soy sauce
  • 1/4cup rice wine or sake
  • 2tablespoons lemon juice
  • 1/4 cup rice vinegar
  • 1tablespoon olive oil
  • 1/2tablespoon honey
  • 3 small green zucchini, cut diagonally into 1-inch chunks
  • 3 small yellow squash, cut diagonally into 1-inch chunks
  • 1/2pound cremini mushrooms
  • 1pound cherry tomatoes (see note above)
  • 1 red onion, cut into 8 wedges
  1. Make sauce: Combine all ingredients in a jar and shake well to combine. Refrigerate for up to 1 week. (Makes 1 1/2 cups.)
  2. Place all vegetables in a large bowl or rectangular dish. Add sauce; toss to coat. Cover and refrigerate for at least 1 hour (or overnight), turning occasionally.
  3. Preheat grill to medium. Thread all vegetables onto six to nine 15-inch bamboo skewers. Leave about 1/8 inch between each piece to allow even cooking.
  4. Grill kabobs, turning occasionally, until golden and tender, 10-15 minutes.
Recipe Notes
Nutrition Facts
Honey-Basil Veggie Kabobs
Amount Per Serving
Calories 121 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 562mg 23%
Total Carbohydrates 19g 6%
Dietary Fiber 4g 16%
Protein 6g 12%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 121 cal, 3g fat (1g mono, 1g poly, 1g sat), 0mg chol, 6g protein, 19g carb, 4g fiber, 562mg sodium.