BBQ Veggie Skewers

BBQ Veggie Skewers

Comments: This is a fun way to make summer vegetables and great for a summer barbeque. Photo and Recipe courtesy of Betsey Reid, Photographer
Serves: 4
Prep Time: 15 minutes
Cooking Time: 10 minutes
Difficulty: Easy

8 tomatoes, grape or cherry
8 mushrooms, Crimini or button or combo, baby portabellas
1/2 onion, red
2 peppers, bell, red, yellow, or green, or other
2 spears asparagus
1 zucchini
cooking spray, olive oil type
1 tablespoon vinegar, red wine or cider
1/8 teaspoon oregano, dried leaves
1/8 teaspoon basil, dried
salt, optional, to taste
pepper, black, ground, optional, to taste
1/4 teaspoon garlic powder

Preparation: Wash all of the vegetables. Cut the onion into 4 quarters and separate each quarter in half. Remove the tough end from the asparagus and cut each spear into 4 equal pieces. Seed and remove the stems from the peppers and cut into 8 chunks. Cut the zucchini into 8 rounds. Divide the vegetables equally on to each skewer. Spray both sides of the kabob with olive oil spray. Sprinkle with spices and drizzle the vinegar over the skewered veggies. Grill for approximately 3 minutes on each side or until done.

Nutrition: Per Serving About: 70 calories, 1.5 g fat, 0 g saturated fat, 3 g protein, 12 g carbohydrates, 4 g dietary fiber, 160 mg sodium; WW points plus value 2

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