Grilled Veggie Skewers
This is the easiest way to eat a rainbow of delicious veggies in the midst of the July 4th festivities!This grilled vegetable kabob recipe is vegan, meat-free, dairy-free, and egg-free. It is also suitable for vegetarian, nut-free, soy-free, and gluten-free diets. Special thanks to www.allrecipes.com
Ingredients
- 1 fresh pineapple cut into chunks
- 2 medium zucchinis cut into 1-inch slices
- 2 medium yellow squash cut into 1-inch slices
- 1/2 pound whole fresh mushrooms
- 1 medium red onion cut into chunks
- 12 pcs cherry tomatoes
- 1 medium red bell pepper cut into chunks
- 8 pcs bamboo skewers soaked in water for 20 minutes
- 1/3 cup olive oil
- 1 ½ teaspoons dried basil
- 3/4 teaspoon dried oregano
- ½ teaspoon salt
- 1/8 teaspoon ground black pepper
Instructions
- Preheat a grill for medium heat and lightly oil the grate. Alternately thread pineapple chunks, zucchini slices, yellow squash slices, mushrooms, onion chunks, tomatoes, and bell pepper chunks onto skewers.
- Whisk olive oil, basil, oregano, salt, and black pepper in a bowl; brush some of the mixture over vegetables.
- Cook skewers on the preheated grill until vegetables are tender, turning and basting vegetables with remaining olive oil mixture occasionally, 10 to 15 minutes.
Notes
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DC, CCN
IFM Certified Practitioner
Founder of Root Cause Medical Clinic
Author of the books:
“The Gluten Effect”
"Hiatal Hernia Syndrome",
and of the e-book “Gluten Intolerance – What You Don’t Know May Be Killing You!”
Tried this recipe?Let us know how it was!