Easy to prepare ahead for a summer cookout. The uncooked kebabs travel well, making them perfect for a summer outdoor potluck.

INGREDIENTS | SERVES 4
Carb Level: Moderate

• 8-12 (10-inch) skewers
• 1 green bell pepper, seeded and cut into 1-inch dice
• 1 pint cherry tomatoes
• 1 red bell pepper, seeded and cut into 1-inch dice
• 2 small zucchini, cut into ½-inch-thick rounds
• 8 ounces medium-sized button mushrooms, stemmed and cleaned
• ½ cup Italian or Greek salad dressing
• Salt, to taste
• Freshly cracked black pepper, to taste

1. Clean and oil grill grate and preheat grill to medium.

2. Assemble the kebabs by threading a piece of the green pepper, tomato, red pepper, zucchini, and mushroom on a skewer, repeating the process for each skewer.

3. Brush the skewers generously with salad dressing and cook over a medium-hot fire, continuing to baste with the remaining dressing until the vegetables are lightly charred, about 4 minutes per side.

4. Season with salt and fresh cracked pepper. Serve immediately.

Per serving: