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Grilled Vegetable Brochettes with Spicy Garlic Sauce
Pepe Laflamme of NuForm Fitness


Sauce:
1 cup low-fat plain yogurt
1 Tbs rice vinegar
4 cloves garlic, minced
1/2 cup scallions, coarsely chopped
1 serrano chili pepper, minced
1/2 tsp salt or salt substitute
black pepper to taste


Brochettes:
2 red bell peppers, cut into 1-inch squares
2 yellow bell peppers, cut into 1-inch squares
2 green bell peppers, cut into 1-inch squares
16 large mushrooms, no stems
2 large red onions, cut into 16 1-inch squares
16 cherry tomatoes
4 small Japanese eggplant, quartered
vegetable oil cooking spray


Sauce: ln a bowl, whisk together yogurt and vinegar until well blended. Stir in all remaining sauce ingredients. Refrigerate overnight in a sealed marinating container.

Brochettes: Thread each of eight (8) skewers with 1 piece of each bell pepper color and two of each remaining vegetable. Spray each skewer with vegetable oil and grill or oven broil until tender-firm. Serve over rice, garnish with garlic sauce.

Nutritional information per serving with sauce: 90 cal, 2.5 g protein, 1 g fat, 19 g carbohydrate, less than 1 mg cholesterol, 41 mg sodium, 4.5 g fiber.

Yield: 8 Servings

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