Healthy Facts:
- Phytonutrients in mushrooms boost the immune system by controlling the activity of red blood cells
- Zucchinis and squash are full of water and fiber, making them a low-calorie food perfect for weight control
- Bell peppers are rich in vitamins A and C, both important for a healthy immune system
10 Min Cook Time |12 Min Prep Time | Serves 6|96 Calories per Serving
Ingredients
- 1 teaspoon ground ginger
- 2 tablespoons minced shallot
- 1/4 cup low-sodium soy sauce
- 1 teaspoon rice vinegar
- 3 tablespoons canola oil
- 1 tablespoon lime juice
- 1/4 teaspoon crushed red pepper
- 1 medium zucchini, cut into 1-inch round slices
- 1 medium yellow squash, cut into 1-inch round slices
- 2 whole portabella mushrooms, stems cut off and quartered into 1-inch pieces
- 1 medium red bell pepper, cut into 1-inch chunks
What You Need
- Cutting board
- Sharp knife
- Measuring cups
- Measuring spoons
- Large, shallow container with lid
- Spoon
- Skewers
- Grill
- Nonstick cooking spray
- Tongs
- Basting brush
How To Make It
- In a large, shallow container with a lid, mix together the ginger, shallot, soy sauce, vinegar, oil, lime juice and red pepper.
- Place the zucchini, squash, mushrooms and bell pepper in the container, put the lid on tightly, and shake the container until the vegetables are well coated. Let the veggies marinate for 10 to 20 minutes in the refrigerator.
- Skewer the vegetables onto 6 skewer sticks, alternating veggies as you go. For example, start with a piece of red pepper, then add a piece of mushroom, a piece of zucchini and a piece of squash; repeat until each skewer has about 8 veggies on it. Save the marinade after you skewer all the vegetables, for basting.
- Spray the grill with nonstick cooking spray and heat it to medium-high.
- Grill the vegetables until they’re browned and soft, 8 to 10 minutes, turning frequently. Baste the veggies with the leftover marinade frequently throughout cooking. Serve warm.
