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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Broccoli Kabobs

Source: Enlitened Kosher Cooking by Necham Cohen

Broccoli kabobs with onions and mushrooms.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	84.2

Total Carbs	11.6 g

Dietary Fiber	3.9 g

Sugars	5.3 g

Total Fat	3.9 g

Saturated Fat	0.5 g

Unsaturated Fat	0.5 g

Potassium	329.8 mg

Protein	2.7 g

Sodium	204.6 mg

Dietary Exchanges 3.9 Fat, 1.9 Vegetables, 0.7 Fruits,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

3.0
3 cup fresh broccoli florets 2.0
2 each medium onions 4.0
4 oz Mushrooms, drained, can 2.0
2 tbsp chopped parsley 2.0
2 tbsp red wine vinegar 1.0
1 tbsp olive oil 1.0
1 tbsp cold water 2.0
2 each medium garlic cloves 0.3333
0.3333 tsp ground cayenne (red pepper) 1.0
1 pinch salt

Directions

Soak bamboo skewers in water for 30 minutes before using, so that they don't burn while grilling.
Steam broccoli until it turns bright green, about 2 minutes.
Combine partially cooked broccoli, onions and mushrooms in a medium bowl.
Blend marinade ingredients with a whisk and pour over vegetable mixture.
Mix until well-coated. Let sit to absorb flavors for at least 30 minutes.
Heat grill. Spear broccoli, onions and mushrooms on bamboo skewers, leave a small space between each one so that they can cook on all sides.
Grill until broccoli is light brown and tender. Occasionally turn and baste with marinade.