Vegetable Kebabs
Talk about a serious phytochemical concoction. Inflammation will shy away from this appetizer. Serve these kebabs as an appetizer at parties so your guests can easily handle the food without using cutlery.
INGREDIENTS | SERVES 6
- Wooden skewers
- 12 scallions
- 1 large red pepper
- 1 large yellow pepper
- 1 large green pepper
- 12 large button mushrooms
- 1 tablespoon olive oil
- Freshly cracked black pepper, to taste
- Kosher salt, to taste
Cut standard wooden skewers in half for appetizer-size portions, then soak the skewers in water for a minimum of 1 hour.
Preheat grill or broiler.
Trim off the roots and dark green parts of the scallions. Dice the peppers into large pieces.
Thread the vegetables on to the skewers, and brush all sides of the vegetables with oil. Season with pepper and salt.
Place the skewers on the grill or under the broiler, paying close attention as they cook, as they can easily burn. Cook until the vegetables are fork tender.
PER SERVING: Calories: 38 | Fat: 2.5 g | Protein: 1 g | Sodium: 3.5 mg | Fiber: 2 g | Carbohydrate: 4 g
Soaking the Skewers
When using wooden skewers in cooking, always soak them in water for an hour before spearing the food items. Soaking the skewers allows you to place them on the grill for a time without them burning.
