Mixed Vegetable Kabobs
Serve these kabobs with quinoa, beans, and some sliced melon for a complete summertime meal.
- 1 carrot
- 1 red bell pepper
- 4 mushrooms
- 1 small zucchini
- 1 green bell pepper
- 2 tablespoons olive oil
- Salt and pepper to taste
Peel carrot, and chop all vegetables into 1½ -inch pieces.
Toss with olive oil and salt and pepper, if using.
Grill or broil, until the vegetables are tender, turning once.
MAKES 2 KABOBS
Calories: 202 | Fat: 14 g | Protein: 4 g | Fiber: 5 g
At many well-stocked grocery stores there are a variety of pastas available made from gluten-free grains. These options run the gamut from brown rice to quinoa or corn. Try them with tomato-based sauces, in soups, or tossed with olive oil and pepper and fresh herbs.