Vegetable Kabobs

Amount	Measure	Ingredient -- Preparation Method
--------	------------	--------------------------------
1	large	red bell pepper -- seeded and diced
12	whole	mushroom caps
1	large	red onion -- quartered
1	large	green bell pepper -- seeded and diced
12	whole	cherry tomatoes
1	large	zucchini -- sliced
1	large	yellow squash -- sliced
		*Marinade*
2	cloves	garlic -- minced
1/4	cup	low sodium soy sauce
1/4	cup	olive oil
1	tablespoon	balsamic vinegar
1	tablespoon	low sodium Worcestershire sauce
1	teaspoon	Dijon mustard

Mix marinade ingredients together. Pour into zippered bag and add vegetables. Turn to coat evenly. Refrigerate for several hours or overnight.

Heat broiler and spray broiler pan.

Using 12 metal skewers thread vegetables.

Broil about 4 inches from heat and turning and basting with marinade for 10 to 15 minutes until kabobs are glazed.

Notes: It is best to use metal skewers. If using wooden soak in water for at least an half hour.

This can be made on the grill.

Makes 6 servings.

Per Serving: 145 Calories; 10g Fat (55.7% calories from fat); 4g Protein; 14g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 429mg Sodium. Exchanges: 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates.