We have a favorite local restaurant that Mike, TJ, and I frequent quite often. The food never disappoints, and I enjoy it because there are healthy options on the menu that are always delicious. One of my regular meals on a Saturday evening from this establishment is their tilapia. Topped with a savory red pepper sauce, this meal never disappoints and leaves me satisfied every time I order it. Along with our entree we can order two sides. I always order a salad and their fire-grilled veggies. I LOVE these veggies! Last week I was craving them during the middle of the week so I thought they would be the perfect side to go with one of our meals. We have a charcoal grill so I didn’t feel like going through the time to get it started….so instead, I baked them. Delicious!!! Give them a try. Not only are they easy, but are the perfect compliment to that lean protein you have scheduled for your main dish one of these busy week nights!

Veggie Kabobs

Each serving includes two kabobs. For four people, pull out 8 kabob skewers. Line two baking dishes with aluminum foil and spray with cooking spray. Slice yellow squash, zucchini, and red pepper. Slide each of the ingredients onto the kabob skewer. You can see how I did it in the picture below. Notice the mushrooms were placed on as whole mushrooms. Place each kabob in the baking dish and season with pepper to taste.

In a small mixing bowl, combine balsamic vinegar and sugar free honey. Pour evenly over kabobs.

Bake at 425 degrees for 20 minutes.

Take out and serve with your favorite lean protein. Spoon extra sauce from bottom of baking dish over each serving. Delicious!

Veggie Kabobs

1 Zucchini

1 Yellow Squash

1 Red Bell Pepper

Whole Fresh Mushrooms

Pepper

¼ cup Balsamic Vinegar

2 tbsp Sugar Free Honey

No Calorie Cooking Spray

8 Kabob Sticks

**You most likely will not use all of the squash and pepper. It will depend on how big each are and big of slices you cut**

Directions:

1. Line two baking dishes with aluminum foil and spray with cooking spray.

2. Slice yellow squash, zucchini, and red pepper. Slide each of the ingredients onto the kabob skewer. Mushrooms are placed on kabob whole. Place each kabob in the baking dish and season with pepper to taste.

3. In a small mixing bowl, combine balsamic vinegar and sugar free honey. Pour evenly over kabobs.

4. Bake at 425 degrees for 20 minutes. Place on serving plates and spoon extra sauce from bottom of baking dish over each serving.

Serves 4

Enjoy!