Mixed Vegetable Kabobs
Serve these kabobs with Quinoa and some sliced melon for a complete summertime meal.
INGREDIENTS | YIELDS 2 kabobs
- 1 red bell pepper
- 4 mushrooms
- 1 small zucchini
- 1 green bell pepper
- 1 carrot, peeled
- 2 tablespoons olive oil
- Salt and pepper to taste
Chop all vegetables into 1½″ pieces.
Toss with olive oil and salt and pepper, if using.
Alternate vegetables on a metal or bamboo skewer.
Grill or broil, until the vegetables are tender, turning once.
At many well-stocked grocery stores there is a variety of pastas available made from organic grains. These options run the gamut from the traditional semolina to whole wheat, quinoa, corn, and rice. Try them with tomato-based sauces, in soups, or tossed with olive oil and Parmesan cheese.