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Grilled Vegetable Skewers

Yield 5 servings (serving size: 1 skewer or about 1 cup vegetables)
Spoon these vegetables over mixed greens for a hearty salad, or wrap them in a whole wheat tortilla for a meat-free sandwich. Or if you want to cook the whole meal on the grill, serve them with All-American Grilled Steak.

Ingredients

  • 1/4 cup olive oil
  • 2 tablespoons tarragon or balsamic vinegar
  • 3/4 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 clove garlic, crushed
  • 2 large yellow squash, cut into 3/4-inch-thick slices
  • 1 large zucchini, cut into 3/4-inch-thick slices
  • 1 large green bell pepper, cut into 1-inch squares
  • 1 large yellow bell pepper, cut into 1-inch squares
  • 1 large red bell pepper, cut into 1-inch squares
  • 3/4 pound fresh mushrooms
  • Cooking spray

Nutrition Information

  • calories 172
  • caloriesfromfat 0.0 %
  • fat 11.8 g
  • satfat 1.7 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 5.7 g
  • carbohydrate 14.7 g
  • fiber 4.2 g
  • cholesterol 0.0 mg
  • iron 1.7 mg
  • sodium 244 mg
  • calcium 44 mg

How to Make It

  1. Combine oil and next 5 ingredients in a large bowl, stirring with a wire whisk. Add vegetables; toss gently. Cover and let stand 1 hour, tossing occasionally.

  2. Prepare grill.

  3. Drain vegetables, reserving marinade. Thread vegetables alternately on 5 (10-inch) skewers. Place skewers on grill rack coated with cooking spray; cover and grill 12 to 14 minutes or until vegetables are tender, turning once and basting with reserved marinade.

  4. carbo rating: 11

The Complete Step-by-Step Low Carb Cookbook