Grilling season may be over but it doesn’t mean you have to say goodbye to kabobs just yet. Try this sodium free 10 minute recipe.
INGREDIENTS
- 1/2 pint cherry tomatoes rinsed
- 1 squash rinsed and sliced into ¼ – ½ inch rounds
- 1 zucchini rinsed and sliced into ¼ – ½ inch rounds
- 1 orange bell pepper rinsed and sliced into ¾ inch squares
- 4-ounce mushrooms rinsed and wiped clean
- 1 tablespoon olive oil
- 1 lemon lemon juice and zest
- 1 tablespoon fresh rosemary chopped
DIRECTIONS
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Soak wooden skewers in water for 20 minutes.
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Combine olive oil, lemon zest and juice, and rosemary. Set aside.
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Heat oven broiler to high.
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Remove wooden skewers from water and begin to alternate threading tomatoes, squash, zucchini, bell pepper, and mushroom.
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Place vegetable skewers on rimmed baking sheet and brush with lemon-herb oil.
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Place under broiler 5 minutes. Remove and carefully flip skewers (they will be hot). Place back in oven and broil another 5-7 minutes.NOTE: Carefully watch vegetables under broiler to avoid burning.
Recipe Credit: Agri-Life