2 cups cherry tomatoes, chopped
2 zucchinis, chopped
2 white onions, chopped
3 orange bell peppers, chopped
salt, to taste
pepper, to taste
olive oil
In a non-stick skillet, heat the olive oil over medium heat.
Sauté the onions until they start to become translucent.
Let them cool.
String the rest of the vegetables plus the onions onto a kebob stick or a rosemary sprig.
Coat the vegetables with olive oil, salt, and pepper.
Cook on the grill for about 5 to 15 minutes. Flip constantly to avoid burning.
Enjoy mouth-watering Grilled Veggie Kabobs!
Wrap the kabob in tin foil if you’re using the rosemary.
Sugar: 10g
:
Calcium: 43mg
Calories: 80kcal
Carbohydrates: 17g
Fat: 1g
Fiber: 4g
Iron: 1mg
Potassium: 687mg
Protein: 3g
Saturated Fat: 1g
Sodium: 22mg
Vitamin A: 3355IU
Vitamin C: 153mg
