Veggie Kabobs

With the warmer temperatures this coming week, we are going to use our grills to make veggie kabobs and eat outside for dinner!  If you do not have kabob sticks, no worries.  We always lay down aluminum foil on the grill to avoid the carcinogens getting on our food and laying your veggies on the foil works fine.  If you do not have a grill, then broil your veggies in the oven on low heat. Each oven is different, so check every 2 - 3 minutes and rotate the veggies until they are done enough for you.



These are some of the veggies/fruit we recommend, but you can be as creative as you like of course.

Mushrooms
Eggplant
Zucchini
Squash
Red Onion
Orange, Red, Yellow, and Green Peppers
Cherry Tomatoes
Extra Firm Tofu Cut into bite size squares
Pineapple

We also like wrapping corn in aluminum foil and placing on the grill for about 30 minutes to cook.  You will want to rotate the corn every 10 minutes to make sure it gets cooked on all sides.

To season your veggies, we recommended any of the Health Starts Here dressings at Whole Foods as marinades, sprinkle with balsamic vinegar, or use Trader Joe's Everyday Seasoning.

We will serve this meal with brown rice or whole wheat couscous and a fruit salad!

(For the clean eaters, you can add chicken to your kabobs but make sure you add twice as many veggies!  Cook the chicken until it reaches 165 degrees F.)