Grilled Veggie Skewers

• servings: 12 servings
• active time: 45 minutes
• total time: 1 hour

Ingredients

3/4 c. balsamic vinaigrette

3 tbsp. fresh lemon juice

1 lb. cremini mushrooms

1 pt. grape or cherry tomatoes

2 medium orange bell peppers, cut into 1-in. cubes

2 medium yellow squash, cut into 1/2-in. rounds

2 medium zucchini, cut into 1/2-in. rounds

1 medium red onion, cut into 1-in. pieces

1 1/2 tsp. kosher salt

1 tsp. ground black pepper

1/4 c. fresh parsley, chopped

Directions

In a medium measuring cup, whisk together the balsamic vinaigrette and lemon juice.

In a large bowl, combine the mushrooms, tomatoes, bell pepper, squash, zucchini, and onion. Drizzle in about ½ cup of the balsamic mixture, tossing the vegetables to fully coat. Sprinkle with the salt and black pepper. Allow to marinate for 10 minutes, stirring occasionally to redistribute the balsamic.

Preheat the grill to medium-high heat (400°F to 425°F).

Thread the vegetables on 12 (12-inch) skewers, alternating as you like.

Grill the skewers, covered, until grill marks form, about 4 minutes. Turn the skewers and continue grilling until grill marks form, 3 to 4 minutes more. Uncover the grill and continue turning the skewers until the vegetables are browned and tender, 4 to 5 minutes more.

Remove the skewers to a serving plate and brush with more of the balsamic mixture. Whisk the parsley into the remaining balsamic mixture. Serve the sauce with the skewers.

Nutrition

• Calories: 129
• Total Fat: 8 g
• Saturated Fat: 1 g
• Trans Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 246 mg
• Total Carbohydrate: 11 g
• Dietary Fiber: 3 g
• Total Sugars: 4 g
• Protein: 3 g