You know when it's hot outside and you really want to make something to eat, but recipes require much stirring and heating of the house? We, at Foodista, agree. That's why we had to share this quick and easy Veggie Kebab recipe from Salt For Life.
There is no need to heat yourself out of the kitchen when you can make a healthy, tasty meal on the grill. Check out this awesome idea. It's simple to prepare and we guarantee there will be no leftovers. A little tip from The Farming Wife:
"Make twice what you do need, and use the extra in a cold pasta salad the next day. The grilled veggies will be the star of the show."
Prep Time: 1 hour 30 minutes
Total Time: 2 hours
Yield: 4 (5 ounce servings)
2 large red bell peppers, stemmed, seeded, cut into 1 ½ inch pieces
2 large zucchini, cut in half lengthwise, then cut into 1 inch pieces
1 large onion cut into 1 ½ inch pieces
1 pound baby Portobello mushrooms, cleaned, stems removed
2 tablespoons canola oil
1 teaspoon SALT FOR LIFE Sea Salt + Potassium blend
½ teaspoon ground black pepper
½ teaspoon crushed red pepper
1.Place bell peppers, zucchinis, onions, and mushrooms in a bowl. Add oil; sprinkle with SALT FOR LIFE, black pepper and red pepper. Toss until well coated. Cover, set aside.
2.Oil grate of outdoor grill. Preheat grill to medium heat until hot, about 15 minutes. Place kebabs in center of grill. Turn kebabs every 3 minutes until tender and lightly charged. Remove from heat and serve.