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| 8 | Ounces whole mushrooms |
| 1 mittel | Bell pepper, cut into 6 Strips, then cut in half (about 12 pieces) |
| 1 mittel | Zucchini, diagonally cut Into 1/2-inch slices |
| 6 gross | Cherry tomatoes |
| 2 Esslöffel | Olive oil or vegetable oil |
| 2 Esslöffel | Olive oil or vegetable oil |
| 10 Milliliter | Garlic finely chopped |
| 2 gross | Tomatoes, skinned, seeded And cut into fourths |
| 1 Esslöffel | Finely chopped fresh or |
| 1 Teelöffel | oregano dried leaves |
| 1 Esslöffel | parsley fresh, chopped |
| 1/2 Teelöffel | salt |
| 1/8 Teelöffel | pepper |
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Instructions:
Vegetable Kabobs with Marinara Dip. Prepare Marinara Dip. Set oven control to broil. Thread vegetables separately on 4 metal skewers. Brush vegetables with oil. Place skewers of bell pepper and zucchini on rack in broiler pan. Broil with tops about 4 inches from heat 2 minutes. Add skewers of mushrooms and cherry tomatoes. Broil 4 to 5 minutes, carefully turning every 2 minutes, until vegetables are tender. Serve with dip. 6 Serving; 110 Calories Per Servinggrilled VEgetablesprepare vegetables as directed. Place bell pepper and zucchini skewers on grill 5 to 6 inches from medium-hot coals. Grill 2 minutes. Add skewers of mushrooms and cherry tomatoes. Grill 4 to 5 minutes, carefully turning every 2 minutes, until vegetables are tender.Marinara DIpheat oil over medium heat in 2-quart saucepan. Cook garlic in oil about 2 minutes, stirring occasionally. Add remaining ingredients. Cook uncovered over medium heat about 5 minutes, stirring occasionally. Pour into blender or food processor. Cover and blend on medium speed, or process, about 15 seconds, until smooth. Serve warm.
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