Rainbow Grilled Veggie Kabobs

Ingredients

Skewers:

• 1 small eggplant
• 1 pint of grape tomatoes
• 2 sweet orange peppers
• 2 yellow squash
• 2 small zucchini
• 1 red onion
• 16 ounces of mushrooms
• 16-20 wooden skewers
• Salt and pepper to taste
• Cooking spray
• Honey Balsamic Glaze:
• ½ cup balsamic vinegar
• ½ cup of honey Substitute agave syrup if you want this dish vegan-friendly!
• ½ teaspoon black pepper
• ¼ teaspoon crushed red pepper
• ½ Teaspoon salt
• ½ teaspoon granulated garlic
• ½ teaspoon granulated onion

Instructions

• *Remember to soak your wooden skewers in water for a few minutes before skewering your vegetables. This will keep them from catching fire on the grill!
• For the eggplant, I cut into uniform sized pieces and place them in a bowl with some kosher salt. This will help to pull out some of the moisture and soften them a bit.
• Wash and dry the grape tomatoes.
• Cut the orange peppers, yellow squash, zucchini, red onion and mushrooms into uniform sized pieces.
• Place your vegetables on the skewers in any manner you wish. I went for colors of the rainbow.
• When done – sprinkle with kosher salt, black pepper, and spray with a good amount of cooking spray so they don’t stick to the grill. I recommend a coconut oil cooking spray over an olive oil spray due to the high heat from the grill.
• You can grill your kabobs right away or cover them and save for up to 24 hours before grilling.
• When ready to cook, start up your grill to medium-high heat.
• Place the kabobs on the grill for just a few minutes.
• Flip once and let them cook for another few minutes until you achieve your desired doneness!
• When they are done, remove the kabobs from the grill and generously brush each kabob with the honey balsamic glaze.
• Enjoy!

Recipe by: Emily Kyle, MS, RDN