Cassandra's Ultimate Grilled Vegetable Kabobs

While the grill is out and gardens are overflowing with summer squash, make the most of fresh summer flavor with these Ultimate Grilled Vegetable Kabobs. They make a perfect side or main entrée!

Recipe developed and tested by Cassandra Floyd, MS, RD, LDN

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Course: Main, Side Dish, Vegetables

Cuisine: American, Mediterranean

Keyword: Keto, Low Calorie, Low Carb, Low Phosphorus, Low Protein, Low Sodium, Plant-Based

Diet Type: CKD, PKD, VLPD

Servings: servings

Calories: 246kcal

Author: Cassandra Floyd, MS, RD, LDN

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

Make it a meal: Serving this dish as a main entrée? Serve over rice or orzo.

Lower potassium: Need a lower potassium option? Omit the Portobello mushrooms to bring the potassium per skewer down to 700 mg.

Nutrition

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