Lemon Pepper Vegetable Skewers
These lemon pepper vegetable skewers are IDEAL when you’re looking for a fresh, no-fuss meal. I like to serve them alongside grilled chicken thighs and a small baked sweet potato.
Servings: 8 servings
Ingredients
- 2 small yellow squash cut into 1 inch discs
- 2 small zucchini cut into 1 inch discs
- 2 red bell peppers cut into 2 inch squares
- 8 ounces whole white button mushrooms
- 2 large lemons quartered
- 1/2 teaspoon ground black pepper
Instructions
- Layer two of each vegetable on 8 skewers, finishing each end with one piece of the quartered lemon.
- Dust each side with the pepper and grill over either a hot stove skillet or a hot grill for approximately 5 minutes on each side, or until grill marks form.
- Let cool slightly then serve by squeezing the grilled lemon over the vegetables.
Notes
Tips: Cut your vegetables a day in advance to save time! For leftovers, remove from the skewer and store refrigerated in an airtight container for up to 5 days.
Program Compliance: Fed+Fit, 21-Day Sugar Detox, Whole30, Autoimmune (omit red bell and ground black pepper), GAPS, and FODMAP (omit mushrooms)
Nutrition
Calories: 38kcal | Carbohydrates: 8g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.02g | Sodium: 8mg | Potassium: 448mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1134IU | Vitamin C: 70mg | Calcium: 26mg | Iron: 1mg