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Vegetable Kabobs

Yields1 ServingPrep Time15 minsCook Time10 minsTotal Time25 mins

These grilled vegetable kabobs only take 25 minutes and make for a healthy side dish to any meal. Ideal for barbecues, picnics or family events.

 1 red onion
 1 zucchini, sliced
 1 yellow bell pepper, chopped
 16 mushrooms, discard the stem
 16 cherry tomatoes
 Extra virgin olive oil (to taste)
 Salt to taste
 Ground black pepper to taste
 Chopped chives for garnish (optional)
1

Wash and chop the veggies into small pieces to ensure they cook evenly. Depending on the size of veggies, you may need more or less.

2

Skewer the vegetables, alternating between mushrooms, red onion, zucchini, cherry tomatoes and yellow bell pepper.

3

You can cook the vegetable kabobs on a griddle with a little bit of extra virgin olive oil (optional) or grill/cook them in a skillet over a medium-high heat for 10 -15 minutes each side or until golden brown.

4

Remove from the heat and add some salt and pepper to taste, along with some chopped chives for garnish (optional) and serve immediately.

5

Best when fresh, you can keep the vegetable kabobs in a container in the fridge for up to 3-4 days uncooked, or 2-3 days cooked.

Nutrition Facts

0 servings

Serving size

8 vegetable kabobs

Amount per serving
Calories66
% Daily Value *
Total Fat 07g9%

Saturated Fat 01g5%
Sodium 76mg4%
Total Carbohydrate 14g6%

Dietary Fiber 41g147%
Protein 39g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.