Combine marinade, cilantro, garlic and cayenne in medium bowl or large resealable plastic bag. Add mushrooms, onions and bell pepper. Seal bag; toss to mix. Refrigerate 1 to 4 hours.
Preheat grill to medium direct heat (300°F to 350°F). Remove vegetables from marinade; reserve marinade for basting. Thread 1 piece of bell pepper on a 12-inch skewer; thread one-fourth of the mushrooms alternating with one-fourth of the onions; end with a bell pepper piece. Repeat with remaining ingredients on 3 more skewers.†
Place skewers on grill. Grill, covered, 15 to 25 minutes or until vegetables are tender, turning occasionally and brushing with remaining marinade, if desired.
|Serving Size 1/4 of recipe|
|Amount Per Serving|
|Calories 55||Calories from Fat 0|
|% Daily Value*|
|Total Fat 0.45g||1%|
|Saturated Fat 0.08g||0%|
|Total Carbohydrate 11g||4%|
|Dietary Fiber 2g||9%|