Grilled Vegetable Skewers

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.


5 servings (serving size: 1 skewer or about 1 cup vegetables)

Recipe from

Oxmoor House

Nutritional 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


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


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.

carbo rating: 11

The Complete Step-by-Step Low Carb Cookbook,

Oxmoor House

January 2005
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