Meet KidneyRD expert Renal Dietitian Cassandara Floyd, MS, RD, LDN! These grilled vegetable kabobs are one of her favorite go-to recipes during the summer. Full of delicious and in season produce basted with a simple marinade. She loves serving them as a side dish or over a bed of rice or orzo as an entrée.
Grilled vegetable kabob highlights:
This recipe is packed full of fresh flavor with no added salt! It’s also low in protein making it a great choice for those following a low or very-low protein diet.
Thanks to the wide variety of fresh vegetables this dish is also high in potassium, serving up about 1000 mg per skewer. If you have kidney disease, this may seem like a lot! However, the recommended amount of potassium for people with CKD varies from person to person. Some folks need to limit potassium while others benefit from eating more potassium rich foods.
We recommend working with your physician and a Renal Dietitian to get clarity on how much potassium is right for you!
If you do need to limit potassium, there some simple ways to reduce the amount of potassium in this dish.
- Omit Portobello mushrooms
- Substitute mushrooms for more peppers and onion
- Swap mushrooms for pineapple! It’s so delicious on the grill!
Cassandra's Ultimate Grilled Vegetable Kabobs
Ingredients
Kabobs
- 4 wooden or bamboo skewers
- 2 medium yellow squash cut into ½ inch slices
- 2 medium zucchini cut into ½ inch slices
- 1 pound of whole fresh Portobello mushroom washed and stems removed
- 1 medium red onion cut into 1 1/2 inch pieces
- 1 medium red bell pepper cut into 1 1/2 inch pieces
- 1 medium green bell pepper cut into 1 1/2 inch pieces
Marinade
- 1/3 cup olive oil
- 1 ½ teaspoons dried basil
- ¾ teaspoon dried oregano
- 2 garlic cloves minced
- ¼ teaspoon ground black pepper
Instructions
- Soak skewers in water for 20 minutes. Preheat grill to medium heat.
- Alternately thread yellow squash slices, zucchini slices, portobello mushroom, red onion, red bell pepper, and green bell pepper onto the skewers.
- Next, whisk olive oil, basil, oregano, garlic, and black pepper in a bowl; brush ½ marinade over vegetables saving the other half for grilling.
- Cook vegetable skewers on preheated grill, occasionally turning and basting vegetables with remainder of marinade. Cook until vegetables are tender, approximately 10 – 15 minutes.
Notes
Nutrition
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