Kabobs:
12 large button mushrooms
12 small boiling onions
1 large bell pepper or 1 small each red red and green peppers
2 carrots
12 cauliflower florets
12 broccoli florets
½ C summer squash

Marinade:
1 cup apple juice concentrate
¼ C orange juice concentrate
¼ C pineapple juice concentrate
2 T vinegar
2 T white wine
2 cloves garlic, minced
1 T ground ginger

Combine all marinade ingredients in a nonmetallic bowl and allow to stand, covered and refrigerated, for one hour. Steam all vegetables and allow to cool. Cut vegetables into 1 inch squares or in 12 pieces and arrange on skewers and immerse in marinade for at least 4 hours. Grill, broil, or microwave kabobs and serve on couscous, brown rice, or potatoes.

6 servings, each 209 calories:   3% from fat (0.7 g),  88% from carbohydrates (48.6 g),  9% from protein (4.5 g).  Sodium 141 mg,  Fiber 4 g.

Healing Heart Hints

If mushrooms are not desired, replace with any other vegetable.

Add other vegetables for variety. Zucchini, sweet potato, cherry tomatoes are just a few of the possibilities.

A clove of garlic on each skewer will become sweet and mellow as it is roasted.

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©2004 Dr. Neal Pinckney

Healing Heart Foundation       www.kumu.org