Grilled Vegetable Kabobs with Lemon Scallion Dipping Sauce

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Category : Appetizers And Snacks

Recipe : Grilled Vegetable Kabobs with Lemon Scallion Dipping Sauce

Serve these hot with grilled meats, cold or at room temperature as a salad. Vary the
vegetables according to your preferences.

Makes 4 servings

1/2 cup chopped scallions
1 medium zucchini, halved length- wise and cut into 1" chunks
1/2 cup plain nonfat yogurt
1/2 teaspoon minced lemon zest
1 medium yellow squash, halved lengthwise and cut into 1" chunks
2 tablespoons fresh lemon juice
1 teaspoon hot red pepper sauce
1/4 teaspoon salt
2 cups mushrooms, quartered
1/8 teaspoon freshly ground black pepper
18 cherry tomatoes
2 teaspoons vegetable oil

Prepare grill for a medium fire, using direct method (see Cooking Methods). If
using wooden skewers, soak in water 30 minutes.
In small bowl, combine scallions, yogurt, zest, juice, pepper sauce, salt and pepper;
set aside.
Thread zucchini, squash, mushrooms and tomatoes onto eight 12" metal or wooden
skewers, dividing evenly and alternating to create a colorful pattern; brush with
oil.
Grill kabobs 10 minutes, turning once, until cooked through. Place 2 kabobs on
each of 4 plates; serve 3 tablespoons sauce on the side.

SERVING (2 KABOBS WITH 3 TABLESPOONS SAUCE) PROVIDES: 1/2 Fat, 3
Vegetables, 15 Optional Calories.

PER SERVING: 74 Calories, 3 g Total Fat, 0 g Saturated Fat, 1 mg Cholesterol, 199 mg
Sodium, 10 g Total Carbohydrate, 2 g Dietary Fiber, 4 g Protein, 86 mg Calcium

*The zest of the lemon is the peel without any of the pith (white membrane). To remove
zest from lemon, use a zester or vegetable peeler.