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Summer Veggie Kebabs

  • 6servings
  • 45minutes

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Source: www.foodnetwork.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsC
MineralsSelenium, Natrium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 baby bell peppers

  2. 2 large shallots, peeled, halved

  3. 1 chayote squash, seeded, cut into 1 yellow summer squash, cut into 1 1/2-inch chunks

  4. 4 flat metal skewers

  5. 2 tablespoons olive oil

  6. 1/2 teaspoon kosher salt

  7. 1 teaspoon freshly cracked black pepper

  8. 1 teaspoon ground cumin

  9. 1/4 teaspoon smoked paprika

  10. 2 tablespoons agave syrup

  11. 1/2 lemon, juiced

Instructions Jump to Ingredients ↑

  1. Carefully arrange the prepared vegetables onto skewers, and put them on a baking sheet. Combine the olive oil, salt, pepper, cumin, paprika, agave and lemon juice in a small bowl. Brush the marinade on the kebabs and let marinate for 15 minutes.

  2. Preheat a grill or grill pan to medium heat. Put the skewers on the grill and cook on all sides, about 6 minutes total. Arrange the skewers on a serving platter and serve.

  3. SERVES: 6; Calories: 83; Total Fat: 5 grams; Saturated Fat: 1 grams; Protein: 1 grams; Total carbohydrates: 10 grams; Sugar: 7 grams Fiber: 2 grams; Cholesterol: 0 milligrams; Sodium: 163 milligrams

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