Grilled Vegetable Skewers
These vibrant vegetable skewers are perfect for an upcoming barbecue or weeknight dinner. Vegetable-cutting techniques with Chef Natalie also included!
Ingredients
- 1 medium zucchini
- 8 cherry tomatoes
- 1 medium bell pepper
- 1 medium onion
- ¼ cup olive oil
- ¼ tsp dried oregano
- Salt & pepper
Directions
- Soak 4 bamboo skewers in water for approximately 20 minutes, then set aside.
- Preheat grill to medium heat.
- Wash and cut vegetables into bite-sized pieces*.
- Combine ingredients in a bowl and toss.
- Add vegetables to skewers, alternating between the different vegetables.
- Grill for 5-6 minutes per side or until tender.
- Remove from grill and enjoy!
Notes
Watch our vegetable cutting video for cutting techniques.
Nutrition Per Serving
Serving size: 4 servings
Calories: 153
Protein: 1.5 g
Phenylalanine: 51 mg
Leucine: 60 mg
Tyrosine: 26 mg
Nutrition Per Recipe
Calories: 610
Protein: 5.8 g
Phenylalanine: 205 mg
Leucine: 240 mg
Tyrosine: 105 mg
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