Recipe credit
University of Minnesota Extension Department of Family, Health and Wellbeing staff
Ingredients
- 3 large green peppers, cut into 1/2 inch cubes
- 3 medium zucchini, cut into 1/2 inch cubes
- 24 cherry tomatoes
- 1 medium eggplant, cut into cubes
- 24 whole mushrooms
- Nonstick cooking spray
- 1/4 teaspoon basil
- 1/4 teaspoon oregano
Directions
- If using bamboo skewers, soak skewers (pointed side up) in a glass of water for 2 minutes. (This will keep them from breaking or catching fire when they are over the hot coals.)
- Put green pepper, zucchini, cherry tomatoes, eggplant, and mushrooms into bowl. Lightly spray vegetables with nonstick cook spray while mixing with a spoon.
- Sprinkle basil and oregano over vegetables. Mix.
- Place vegetables onto skewers, alternating vegetables as you go.
- Grill over hot coals or broil for 3-5 minutes. Serve. Refrigerate leftovers.
Tips and variations
- Add or swap in other vegetables your family might like, or add pineapple chunks to the skewers.
- If you don’t own skewers, you can also make these vegetables in a grill basket.
- Use other spices like garlic or paprika.
- If you have leftovers, finely chop and add them to pizza, soups, or salads.
Nutritional info
Calories
106
Total fat
1.8 g
Saturated fat
0.4 g
Cholesterol
0 mg
Sodium
23 mg
Total carbohydrates
20.8 g
Dietary fiber
8.6 g
Protein
6.8 g
Total sugar
11.8 g
Allergens
Soy