From the AccuWeather Low-Fat Cookbook

Orange Vegetable Kabobs

1 large sweet onion
1 large unpeeled navel orange
1 medium sweet red pepper, cut into 1-inch pieces
1 medium sweet yellow pepper, cut into 1-inch pieces
8 medium fresh mushrooms
8 cherry tomatoes
2 small summer squash, cut into 1-inch slices

MARINADE:
1/2 cup olive or vegetable oil
1/3 cup lemon juice
1 1/2 tsp. sugar
1 tsp. salt, optional
1/4 tsp. garlic powder
1/4 tsp. pepper
2 Tbsp. orange juice

Cut the onion and orange into eight wedges; halve each wedge. Alternately thread vegetables and orange pieces onto eight metal or soaked wooden skewers. Place in a shallow oblong dish. In a bowl, whisk together the oil, lemon juice, sugar, salt if desired, garlic powder and pepper. Pour over skewers. Marinate for 15 minutes, turning and basting frequently. Grill uncovered, over indirect heat for 10-15 minutes or until the vegetable are crisp-tender. Brush with orange juice just before serving. Makes 8 kabobs.

Nutrition Facts per kabob: 111 calories, 13 mg sodium, 0 mg cholesterol, 12 g carbohydrate, 2 g protein, 7 g fat, 3 g fiber. Exchanges: 2 vegetable, 1 fat.

Weight Watchers Points: 2 per kabob