RECIPE SUMMARY
Veggie Skewers
Makes 2 servings: Each serving counts towards 2 cups of vegetables (¼ cup of restricted vegetables), 2 tablespoons of oil
INGREDIENTS
DIRECTIONS
Heat a grill to medium high heat or about 400°F.
Slice the zucchini and yellow squash in to half inch rounds, if the mushrooms are small leave them whole, if they are large, slice them in half.
In a blender squeeze the charred lime, add the cilantro, garlic, sea salt, black pepper and avocado oil. Pulse on high until a smooth mix is formed.
Thread the zucchini rounds, squash rounds, cherry tomatoes and mushrooms onto skewers, alternating vegetables.
Baste the vegetables skewers with some of the cilantro mix. Place the skewers on the grill and cook for 3 minutes on each side.
Remove the skewers from the grill and drizzle the remaining cilantro mix over top of the skewers and enjoy.
Ingredients
Directions
Heat a grill to medium high heat or about 400°F.
Slice the zucchini and yellow squash in to half inch rounds, if the mushrooms are small leave them whole, if they are large, slice them in half.
In a blender squeeze the charred lime, add the cilantro, garlic, sea salt, black pepper and avocado oil. Pulse on high until a smooth mix is formed.
Thread the zucchini rounds, squash rounds, cherry tomatoes and mushrooms onto skewers, alternating vegetables.
Baste the vegetables skewers with some of the cilantro mix. Place the skewers on the grill and cook for 3 minutes on each side.
Remove the skewers from the grill and drizzle the remaining cilantro mix over top of the skewers and enjoy.