Recipe by: Melanie Betz MS, RD, CSR, FNKF, FAND
Ingredients
- 2 zucchini, sliced ¼ inch thick
- 2 colored bell peppers, cut into ½ inch pieces
- 8oz white mushrooms
- 1 red onion, cut into ½ inch pieces
- 2 tablespoons olive oil
- Dried oregano and basil
- ⅛ teaspoon salt
- Black pepper to taste
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Directions
Nutritional Information Prep: 10 min, Cook: 15 min, Total: 25 min
- Wash and cut vegetables as instructed.
- Skewer vegetables onto about 8 skewers.
- Brush with olive oil. Sprinkle with oregano, basil, salt and pepper.
- Grill on high heat for 8-10 minutes. Turn skewers and continue cooking to desired doneness, about 5 minutes.
Dietitian Notes/Substitutions:
- Experiment with your favorite veggies! Cherry tomatoes and pineapple chunks are also delicious additions to these skewers.
- For a higher protein option, add firm tofu, shrimp or chicken.
- Don’t want to grill? These skewers can also be made in the broiler on rainy days or int the winter when you are yearning for summer. Prepare the skewers as instructed and place on baking sheet. Cook skewers 3-6 inches away from the broiler element on high about 5 minutes each side.
- 127 calories
- 8g fat
- 0g saturated fat
- 0mg cholesterol
- 81mg sodium
- 14g carbohydrate
- 4g fiber
- 0g added sugar
- 3g protein
- 36mg calcium
- 641mg potassium
- 109mg phosphorus
- 1.8mg iron
- 4.5mcg vitamin D
