Prep Time: 20 minutes | Cook Time: 10 minutes | Makes: 4 servings
INGREDIENTS:
- 2 bell peppers, diced into chunks
- 1 large zucchini, sliced
- 1 large red onion, cut into wedges
- 8 oz cherry tomatoes
- 8 oz mushrooms, whole or halved
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Wooden skewers, soaked in water for 30 minutes
INSTRUCTIONS:
- Preheat the grill to medium-high heat.
- In a large bowl, toss the vegetables with olive oil, minced garlic, salt, and pepper.
- Thread the vegetables onto the skewers, alternating between different types.
- Grill the skewers for 8-10 minutes, turning occasionally, until vegetables are tender and slightly charred.
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Serve hot and enjoy!
NUTRITION:
Calories: 150 | Protein: 3g | Carbohydrates: 15g | Fat: 9g | Fiber: 5g
CHEF'S KNIFE TIP:
When preparing the vegetables for skewering, aim for uniformity in size. This ensures even cooking on the grill, preventing smaller pieces from burning while larger ones are still undercooked. Additionally, cutting the vegetables into similar-sized pieces allows for easier threading onto the skewers, resulting in visually appealing and well-balanced skewers.
