Grilled Vegetable Skewers

Ingredients:

• 4 medium zucchini (about 2 lbs.) cut into 40 (3/4-inch) pieces
• 20 button mushrooms
• 2 medium yellow summer squash (about 1 lb.) cut into 20 (3/4-inch) pieces
• 1/2 cup extra-virgin olive oil
• 2 tbsp. fresh lemon juice
• 4 garlic cloves, minced
• 1/4 tsp. salt
• 1/4. tsp. freshly ground black pepper
• lemon wedges

Makes 10 (2 skewer) Servings

1. Alternating the vegetables, thread 1 piece of zucchini, 1 mushroom, 1 pieces of summer squash, and another piece of zucchini onto each of 20 (6-inch) skewers. Place skewers in a single layer on a baking dish.
2. Whisk together oil, lemon juice, garlic, salt and pepper in a small bowl. Pour marinade over vegetable skewers. Marinate 30 minutes at room temperature or overnight , covered, in the refrigerator, turning several times.
3. Heat a grill or grill pan to medium-high. Grill vegetable skewers, turning several times, or until vegetables are cooked and lightly charred, about 8 minutes. Serve warm or at room temperature with lemon wedges.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. Who does not love shish kebabs? Anytime the weather is warm, I love to grill, Baby, grill. Grilling vegetables is so much fun and the end result is delicious. The combination of lemon juice, olive oil and garlic is so heavenly delicious and it smells nice when you're cooking something. I highly recommend Lemon or Garlic Infused Olive Oil from the Imperial Olive. For more information, visit www.TheImperialOlive.com.