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Ingredientes
- 1/2 c. extra virgin olive oil
- 2 tbsp. lemon juice
- 1 teaspoon salt
- 1/4 teaspoon freshly grnd pepper
- 18 pearl onions
- 6 frzn half ears corn on the cob
- 2 sm. zucchini, cut into 1" chunks
- 1 lg. green pepper, cut into 12 squares
- 6 (12") metal skewers
- 1/4 c. white wine vinegar
- 2 teaspoon Dijon mustard
- 1/2 teaspoon tarragon leaves
Direcciones
- In 13"x9" pan, combine oil, vinegar, lemon juice, mustard, salt, tarragon leaves and grnd pepper; set aside. Cook corn according to package directions; cold slightly. With sharp knife, cut each ear in half. Add in corn and remaining vegetables to dressing. Cover and chill 3 to 4 hrs or possibly overnight, turning several times to blend flavor. Thread vegetables alternately and grill for 10 to 15 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 422g | |
| Recipe makes 6 servings | |
| Calories 332 | |
| Calories from Fat 193 | 58% |
| Total Fat 21.93g | 27% |
| Saturated Fat 4.79g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 436mg | 18% |
| Potassium 625mg | 18% |
| Total Carbs 31.96g | 9% |
| Dietary Fiber 5.9g | 20% |
| Sugars 13.96g | 9% |
| Protein 4.92g | 8% |
