24 Brussels sprouts
2 small zucchini, each cut in 6 pieces
Chicken Stock
12 cherry tomatoes
12 mushrooms
Salt
1 1/3 cups Cauliflower Sauce
1. Simmer Brussels sprouts and zucchini in 1 inch of stock in a covered saucepan 5 minutes. Drain vegetables; cool.
2. Thread vegetables alternately on skewers. Sprinkle lightly with salt. Arrange kabobs in a shallow baking dish.
3. Bake at 400°F about 10 to 15 minutes, or until vegetables are tender; baste occasionally with stock. Serve hot sauce over kabobs.
6 SERVINGS