- 1 red onion, chopped
- 1 zucchini, sliced
- 1 yellow bell pepper, chopped
- 16 mushrooms, discard the stem
- 16 cherry tomatoes
- Extra virgin olive oil to taste (optional)
- Salt to taste
- Ground black pepper to taste
- Chopped chives for garnish (optional)
- Wash and chop the veggies into similar size pieces, that way they’ll cook evenly. Depending on the size of your veggies, you’ll need more or less.
- Skewer vegetables, alternating between red onion, mushrooms, zucchini, cherry tomatoes and yellow bell pepper.
- We cooked our kabobs on a griddle with a little bit of extra virgin olive oil (optional), but you can also grill them or cook them in a skillet (over medium-high heat) for 10 to 15 minutes each side or until golden brown. Remove from heat, add some salt and pepper to taste, some chopped chives for garnish (optional) and serve immediately.
- Best when fresh, you can keep the kabobs in a sealed container in the fridge for 3 to 4 days uncooked or 2 to 3 days cooked.
- Use your favorite veggies, herbs and spices
- I calculated the nutritional info with 1/4 tsp salt and 1/8 tsp ground black pepper.
- Serving Size: 1 kabob (with no oil or chives)
- Calories: 66
- Sugar: 8.8 g
- Sodium: 76 mg
- Fat: 0.7 g
- Saturated Fat: 0.1 g
- Carbohydrates: 14 g
- Fiber: 4.1 g
- Protein: 3.9 g