10 (10-inch) metal or wooden skewers
1/4 cup olive oil
1/4 cup balsamic vinegar
1 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. black pepper
1 medium-sized yellow squash, cut into 20 chunks
1 red onion, cut into 20 chunks
1 medium-sized zucchini, cut into 20 chunks
20 large mushroom
1. If using wooden skewers, soak them in water for 20 minutes. In a small bowl, combine the oil, vinegar, garlic powder, salt, and pepper; mix well.
2. Alternately thread 2 chunks each of the yellow squash, onion, and zucchini and 2 mushrooms onto each skewer. Place the skewers on a 10- × 15-inch rimmed baking sheet and pour the oil-and-vinegar marinade over the vegetables. Marinate for 30 minutes, turning after 15 minutes.
3. Preheat the grill to medium-high and grill kabobs for 8 to 10 minutes, or until fork-tender, basting occasionally with the marinade.
Serving size: 2 skewers
Amount per Serving
Calories From Fat 49
Total Fat 5 g (Saturated Fat 1 g)
Cholesterol 0 mg
Sodium 123 mg
Carbohydrate 12 g (Dietary Fiber 3 g, Sugars 7 g)
Protein 3 g
Recipes adapted from Diabetesforecast.com