Recipe By Tracee Yablon-Brenner

Served over brown rice, this is a delicious way to have a vegetarian barbecue. Or, make it a side with grilled boneless skinless chicken breasts.

Nutrition Facts per serving: Calories: 40 Total Fat 2g Saturated Fat 0.1g Cholesterol 0mg Sodium 5mg Total Carbohydrate 9g Dietary Fiber 2g Sugars 4g Protein 2g.

6 servings

Ingredients

For the Kabobs:

• 1 large red pepper cut in 1 inch chunks
• 1 large zucchini
• 1 cup baby portabella mushrooms, cut a small portion of the bottom of the mushroom off, clean with a damp paper towel so they don’t get mushy
• 1 medium vidalia onion cut into small pieces
• 6 kabobs (if using wooden kabobs soak them in water so they don't burn

For the Marinade:

• ¼ cup olive oil
• ¼ cup balsamic vinegar
• 1 garlic clove crushed
• ¼ teaspoon paprika
• Black pepper, to taste

Directions

1. In a large bowl or plastic bag combine the marinade ingredients. Marinate in the refrigerator for 2 to 24 hours.

2. Pre-heat the Barbeque on medium-hot or the broiler and the broiler pan. If broiling, position the broiler pan 3 to 4 inches from the heating element and spray with a high temperature cooking spray like grapeseed or Expeller pressed sunflower oil.

3. Thread the vegetables and continue to make a pattern on the skewers. Broil or grill for 4-6 minutes, turning the skewers occasionally until soft and light brown. Serve hot with a whole grain such as brown rice, couscous, quinoa or millet.

Note: If there are leftover vegetables prepare more vegetable kabobs.