While I'm sure there's a recipe out there for this, I've never looked for one. I love zucchini, yellow squash and the grill, so there's my inspiration right there.
As with the recent grilling post, not much goes into it, but it's a great option for the grill. Since the goal for this blog is to offer people a variety of healthy eating options, this fits the bill. One of the biggest challenges in keeping with a healthy eating pattern is when we're pressed for time. So the next time you're grilling and you don't have much time to prepare, these vegetables along with the Cinnamon Ginger Grilled Boneless Pork Chop is an easy, quick solution.
- 2 medium zucchini, washed and thickly sliced
- 2 yellow squash, washed and thickly sliced
- 6 oz. bag pearl onions, peeled
- 2 Tbsp. olive oil
- 2-3 tsp. minced jarred garlic
- Salt & pepper to taste
- Slice the vegetables (a bit thick so they are easier to skewer) and add to a medium to large size bowl. I halve the larger diameter yellow squash pieces.
- Peel onion and halve a few of them against the layers (so they can still be easily put on the skewers) and add to bowl.
- Add olive oil, garlic, salt & pepper and toss.
- Thread onto skewers as desired (I did yellow squash, zucchini, onion). Be sure to go against the onion layers so they're not as likely to fall off.
- Cook over a hot grill until done to your liking (we usually add them to the grill before it's quite hot enough for meat. They tend to take a bit longer to cook than meat).
- De-skewer and enjoy!
This amount of vegetables filled 3 large skewers. I also have a grill pan that sets directly on the grill. I've grilled them this way a number of times and they are just as good. For this I usually use large sweet onion chunks instead of pearl onions. You could also substitute them for the kebobs.
Makes about 6 servings. Roughly per serving:
4.7 grams of fat (.6 saturated)
1.9 grams of dietary fiber
About 1 WW point. Print this post