Source: dLife

Tortellini and vegetable kabobs with a homemade garlic sauce.

Servings

Many Cloves Garlic Sauce
25 medium garlic cloves , peeled
2 tsp olive oil
1.75 cup low sodium vegetable broth , divided
0.25 cup white wine , or vegetable broth
2 tbsp white all purpose flour ,
2 tbsp chopped parsley
0.12 tsp salt
2 pinch white pepper

Kabobs
12 oz cheese filled tortellini , cooked
8 oz button mushrooms , equal to 1 cup
2 cup fresh cherry tomatoes
1 large yellow bell pepppers , cut into squares
1 olive oil cooking spray

1 Alternate tortellini and vegetables on 16 long skewers and arrange on broiler pan. Spray with cooking spray and broil 6 inches from heat sources for 4 minutes. Turn kabobs, spray with cooking spray, and broil 3 to 4 minutes longer.
2 To make Many-Cloves Garlic Sauce: cook garlic in oil in medium skillet, covered, over medium to medium-low heat until tender, about 10 minutes. Cook, uncovered, over medium-low to low heat until garlic cloves are golden brown, about 10 minutes. Mash cloves slightly with a fork. Add broth and heat to boiling. Stir in combined wine and flour; boil, stirring, until thickened, about 1 minute. Stir in parsely, salt and pepper. Serve sauce over kabobs.

You will need bamboo skewers soaked in water for 30 minutes to prevent burning.