Skewered Vegetables

Cover the tips of the skewers with aluminum foil to prevent them from burning.

Serves: 6Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy

Serves: 6

Ingredients

  • 1 medium par-baked sweet potato or yam
  • 1 yellow bell pepper
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 zucchini
  • 1 large shallot
  • 1 Tbsp. olive oil
  • ½ tsp. sea salt
  • ½ tsp. freshly ground black pepper
  • 1 Serrano pepper, finely minced

Directions

  • Soak 12 wooden skewers in water for at least 4 hours.
  • Peel the potato and cut into 2" cubes. Stem and seed the peppers and cut into 2" squares. Cut the zucchini into 2" chunks. Cut the shallot into wedges.
  • Preheat grill. Skewer the vegetables, alternating types. Brush them with the oil, sprinkle with salt and pepper, and grill until al dente. Sprinkle with Serrano pepper before serving.

Recipe Information

Serves: 6

Ingredients

  • 1 medium par-baked sweet potato or yam
  • 1 yellow bell pepper
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 zucchini
  • 1 large shallot
  • 1 Tbsp. olive oil
  • ½ tsp. sea salt
  • ½ tsp. freshly ground black pepper
  • 1 Serrano pepper, finely minced

Directions

  • Soak 12 wooden skewers in water for at least 4 hours.
  • Peel the potato and cut into 2" cubes. Stem and seed the peppers and cut into 2" squares. Cut the zucchini into 2" chunks. Cut the shallot into wedges.
  • Preheat grill. Skewer the vegetables, alternating types. Brush them with the oil, sprinkle with salt and pepper, and grill until al dente. Sprinkle with Serrano pepper before serving.

Nutrition Information

Nutrition Information
Amount per serving
Calories70
Total Fat3g
Saturated Fat0.5g
Cholesterol0mg
Sodium140mg
Total Carbohydrate11g
Dietary Fiber2g
Sugars5g
Protein2g