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Rainbow Veggie Skewers
Start your summer grilling with these easy colourful low carb vegetable skewers.
Servings: 12 skewers
- 1 red onion peeled
- 1 medium eggplant
- 1 red pepper stem & seeds removed
- 1 yellow pepper stem & seeds removed
- 1 orange pepper stem & seeds removed
- 1 medium zucchini ends removed
- 12 cherry tomatoes
- ⅓ cup olive oil
- 3 cloves garlic
- 3 tablespoons parsley chopped
- 3 tablespoons basil chopped
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ½ teaspoon black pepper
Preheat the grill to medium.
Chop the vegetables into 2 inch chunks. You want them all as similar size as possible.
Place the vegetables on a skewer and arrange in rainbow pattern.
In a small bowl add the olive oil, garlic and lemon juice. Whisk and add stir in the chopped basil and parsley. Season with salt and pepper.
Brush the vegetable skewers with the dressing.
Place the skewers on the grill and cook for 5-6 minutes until the vegetables are slightly charred on the outside, turning over to ensure even cooking.
Remove from the grill and serve immediately.
Makes 10-12 skewers
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Serving: 1skewer | Calories: 83kcal | Carbohydrates: 7g | Protein: 1g | Fat: 6g | Fiber: 2g