Zesty Vegetable Kabobs

By Debe Pendice

Ingredients
  • 6 long (9) skewers

  • 2 Tablespoons oil

  • 3/4 teaspoons dry italian seasoning

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

  • 2 zucchini and/or yellow squash, halved lengthwise, cut into 1" thick half moons

  • 1 large red onion, quartered and cut into 6 wedges

  • 2 cups cherry tomatoes, 12 ounces.

  • 3 Tablespoons chopped fresh mint

Directions
  1. If using wooden skewers, soak in water 30 minutes, drain.

  2. In a cup, combine oil, salt and pepper. Thread squash and onion onto skewers; brush all sides with oil mixyure. Grill over direct heat until veggies are tender, turning once, 3-5 minutes per side. Remove from grill. When cool enough to handle, add tomatoes to kabobs. Sprinkle with mint.


Nutritional Facts

Servings
6
Per Serving
Calories
72
Protein
2 g
Fat
5 g (0 g sat)
Cholesterol
0 mg
Carbohydrates
7 g
Sodium
210 mg
Fiber
2 g
Sugar
4 g

lunch yellow squash tomatoes mint vegetables side side dish vegetarian gluten free dairy free anti inflammatory low carb low saturated fat

3 replies

hbkunkel
hbkunkel 2009-08-11 00:43:13 -0500 Report

I always think of kabobs as with meat but having it only vegetables is great. We grill alot in the summer and even bought a small slotted pan to go on the grill for this type of food. I am looking forward to trying it. The spices will be a nice change.
Betsie

Avera
Avera 2009-08-10 22:54:38 -0500 Report

Another great recipe to use with my George Foreman grill. I like everything suggested to use on the kabobs and love the idea for seasoning.