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
If using wooden skewers, soak in water 30 minutes, drain.
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.
- Per Serving
- 2 g
- 5 g (0 g sat)
- 0 mg
- 7 g
- 210 mg
- 2 g
- 4 g