28 Aug Grilled Vegetable Skewers
Grilled Vegetable Skewers
By: Toby Amidor
Nutrition Information
- Serves: 4 (2 skewers per serving)
- Serving size: 2 skewers
- Calories: 128
- Fat: 7 grams
- Saturated fat: 1 gram
- Trans fat: 0 grams
- Carbohydrates: 15 grams
- Sodium: 303 milligrams
- Fiber: 3 grams
- Protein: 5 grams
- Cholesterol: 0 milligrams
Prep time:
Cook time:
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These veggies skewers are packed with good-for-you nutrients for fewer than 130 calories per serving. I served them up this weekend along with barbecued chicken, hot dogs, and my Israeli-Style Salad.
Ingredients
- 16 cherry tomatoes
- 1 medium green bell pepper, cut into 1-inch pieces
- 1 medium yellow bell pepper, cut into 1-inch pieces
- ¾ medium red onion, cut into 1-inch pieces
- 8 button mushrooms, sliced lengthwise
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 tablespoon balsamic vinegar
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 8 wooden skewers
Instructions
- Place all vegetables in a large bowl and set aside. In a small bowl, whisk together olive oil, honey, balsamic vinegar, garlic powder, salt and pepper. Pour marinade over vegetables; mix to evenly coat. Cover vegetable bowl and let marinate in refrigerator for at least 2 hours.
- Soak wooden skewers in water for 10-15 minutes. Preheat grill. Thread the vegetables in any order desired. Each skewer should have 2 pieces each of green peppers, yellow pepper, onion, tomato and mushroom. Grill skewers for 10-15 minutes, turning several times, until vegetables are tender and edges are slightly browned.
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