Fresh Vegetable Kabobs with Jalapeño Aioli

  • Prep Time 20 min
  • Total Time 50 min
  • Servings 25

Ingredients

Ingredients

Marinade

1/4
cup extra-virgin olive oil
2
tablespoons lime juice
2/3
cup finely chopped cilantro
1/4
teaspoon salt
1/4
teaspoon freshly ground pepper

Jalapeño Aioli

1
teaspoon extra-virgin olive oil
1
clove garlic, finely chopped
2/3
cup mayonnaise
1/3
cup Greek plain yogurt
1
medium jalapeño chile, seeded, finely chopped (about 1/4 cup)

Kabobs

25
(6-inch) bamboo skewers
2
cups cherry tomatoes
1
large yellow bell pepper, cut into 1-inch squares
1
English (seedless) cucumber, cut lengthwise in half, sliced
1
lb Queso Fresco or Monterey Jack cheese, cut into 1-inch cubes
Cilantro leaves, if desired

Directions

Directions

  • 1 In large bowl, mix Marinade ingredients. Add tomatoes, bell pepper, cucumber and cheese. Cover and refrigerate about 30 minutes.
  • 2 Meanwhile, make Jalapeño Aioli. In 6-inch skillet, heat 1 teaspoon oil over medium-high heat until hot. Cook garlic in oil about 1 minute. In small bowl, mix garlic, mayonnaise, yogurt and jalapeño chile. Refrigerate until ready to serve.
  • 3 Drain vegetables, reserving marinade mixture. Thread skewers alternately with tomato, bell pepper, cucumber and cheese; top with cilantro leaf. Serve with reserved marinade and aioli.

Notes










Tips

 

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Kabob
Calories
130
Calories from Fat
100
% Daily Value
Total Fat
11g
18%
Saturated Fat
4g
19%
Trans Fat
0g
0%
Cholesterol
15mg
5%
Sodium
230mg
10%
Total Carbohydrate
3g
1%
Dietary Fiber
0g
0%
Sugars
3g
3%
Protein
4g
4%
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
30%
30%
Calcium
10%
10%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.