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Grilled veggie kabobs

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Dinner [D]

Lunch [L]

Nutritarian [N]

Vegan [V]

2 zuchini -cut into 2 inch chunks

2 yellow squash- cut into 2 inch chunks

2 yellow or red peppers- cut into 2 inch chunks

2 ears of sweet corn- cut into 2 inch chunks

1 medium red onion- cut into wedges

8 oz fresh mushrooms cleaned

3 TBSP olive oil

2 TBSP fajaita seasoning

Mix olive oil and fajita seasoning together. Place chopped ingredients into 2- 1 gallon bags that seal.  Dump half the olive oil mixture into each bag of veggies and shake to make sure all veggies are well coated. Place in fridge to marinate. While the mixture is in the fridge, soak your kabob skewers in water for twenty minutes to prevent them from burning while on the grill. After the twenty minutes place the veggies on the skewers and grill.

serve with brown rice and a fresh green salad. OR along with the seasoned unfried fries.

* you can soak the skewers while chopping the veggies and throw them on the grill immediately without marinating the veggies. Alsp you can leave any un-cooked veggies in the fridge marinating for up to 3 days before cooking them.

 

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