Recipes Included On This Page Marinated Zucchini and Mushrooms Mediterranean Kabobs - Lo-Carb Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Marinated Zucchini and Mushrooms Recipe By : Better Homes and Gardens Low Fat and Luscious Cookbook Serving Size : 8 Preparation Time :0:00 Categories : Volume 7-11 Nov 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces small whole fresh mushrooms -- (3 cups) 2 small zucchini and/or yellow summer squash -- bias-sliced into 1/2-inch-thick slices -- (2 cups) 1 small red sweet pepper -- cut into 1 square pieces -- (1/2 cup) 1/4 cup lemon juice 2 tablespoons olive oil -- or salad oil 1 tablespoon sugar 1/4 teaspoon salt 1/4 teaspoon dried tarragon -- crushed or oregano -- crushed or 3/4 teaspoon snipped fresh tarragon or oregano 1/4 teaspoon pepper 1 garlic clove -- minced Place mushrooms zucchini and/or yellow summer squash, and sweet pepper in a plastic bag set in a deep bowl. For marinade, in small mixing bowl stir together lemon juice, oil, sugar, salt, tarragon or oregano, pepper, and garlic. Mix well. Pour marinade over vegetables in bag. Seal bag. Marinate vegetables in the refrigerator for at least 8 hours or overnight, turning bag occasionally. To serve, pour vegetables and marinade into serving dish. Serve with toothpicks. Nutritional facts per serving calories - 33, total fat - 2g saturated fat - 0g, cholesterol - 0mg, sodium - 36mg, carbohydrate - 4g, fiber - 1g, protein - 1g Source : "Better Homes and Gardens Low Fat and Luscious Cookbook" Copyright : "1996 Meredith Corporation" Marinade Yield : "2/3 cup" NOTES : The light lemon flavored dressing perks up fresh vegetables for a refreshing appetizer. Use any other herb you like, such as basil, thyme or mint, for a change in flavor. Bobbie's Note: We served this as a salad. I tried it with oregano. We liked it a lot. Contributed to the FareShare Gazette by Bobbie; 9 November 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 46 Calories; 3g Fat (63.5% calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 68mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Mediterranean Kabobs - Lo-Carb Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-11 Nov 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds boneless beef sirloin steak -- 1 inch thick 1/4 cup soy sauce 3 tablespoons olive oil 2 tablespoons lime juice 2 garlic cloves -- pressed or minced 1 teaspoon dried oregano leaves -- crumbled 1 teaspoon dried basil leaves -- crumbled 6 10 inch skewers -- metal or bamboo [if using bamboo, submerge in water and soak 30 minutes] Cut beef into 1-inch-square cubes. Combine soy sauce, oil, lime juice, garlic, oregano and basil; pour over beef you have put in a large zip-loc bag. Press air out of bag and close securely. Turn bag over several times so meat is evenly coated with marinade. Refrigerate at least 30 minutes, turning once before cooking. Thread beef onto skewers, leaving space between pieces. Cook kabobs on grill, 5 inches from hot coals, 3 to 4 minutes on each side, for medium-rare, or cook longer to reach desired doneness. Or broil, 3 to 4 inches from heat source for 3 to 4 minutes on each side for medium rare or cook longer for desired doneness. Total Carbohydrates per serving: 5 grams. Serve with a nice green salad and a vegetable of your choice Contributed to the FareShare Gazette by Pat; 30 November 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 69 Calories; 7g Fat (85.8% calories from fat); 1g Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 686mg Sodium. Exchanges: 1/2 Vegetable; 0 Fruit; 1 1/2 Fat.

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