Grilled vegetable skewers
Grill up a batch of healthy vegetable skewers. They are delicious any time of year!
Number of servings: 5
Serving size: 1/5 of prepared recipe
3 large green peppers, cut into 1/2 inch cubes
3 medium zucchini, cut into 1/2 inch cubes
24 cherry tomatoes
1 medium eggplant, cut into cubes
24 whole mushrooms
Nonstick cooking spray
1/4 teaspoon basil
1/4 teaspoon oregano
Time needed: 20 minutes preparation; 5 minutes cook time
- If using bamboo skewers, soak skewers (pointed side up) in a glass of water for 2 minutes. (This will keep them from breaking or catching fire when they are over the hot coals.)
- Put green pepper, zucchini, cherry tomatoes, eggplant, and mushrooms into bowl. Lightly spray vegetables with nonstick cook spray while mixing with spoon.
- Sprinkle basil and oregano over vegetables. Mix.
- Place vegetables onto skewers, alternating vegetables as you go.
- Grill over hot coals or broil for 3-5 minutes. Serve. Refrigerate leftovers.
|Total Fat:||1.8 g|
|Saturated Fat:||0.4 g|
|Total Carbohydrate:||20.8 g|
|Dietary Fiber:||8.6 g|
|Total Sugar:||11.8 g|
Allergens: Soy (check cooking spray ingredients label)
Tips and variations
Add or swap in other vegetables your family might like, or add pineapple chunks to the skewers.
If you don’t own skewers, you can also make these vegetables in a grill basket.
Use other spices like garlic or paprika.
If you have leftovers, finely chop and add them to pizza, soups, or salads.
This recipe was developed by University of Minnesota Extension Center for Family Development staff.
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