Let me start this off by saying, there is a lot of confusion over how to spell “kabob.” Is it kebab? Kabob? Kebob? The internet is telling me that we spell it “kabob” in America, so I’m just gonna roll with that.
These rainbow veggie kabobs were probably one of my favorite things to photograph, ever. They tasted every bit as good as they looked, too. Inspired by a whole foods diet, an attempt to load up on veggies everyday, and a love for rainbows (because RAINBOWS, YAY!), these were everything I hoped they would be (and then some…seriously, SO GOOD).
{updated: I’ve added Weight Watchers points at the bottom of this post!}
Rainbow Veggie Kabobs
So, these are made using all whole foods and, literally, a rainbow of veggies. I’m no scientist, but I always feel better about my food when it’s naturally colorful. Also? This is 21 Day Fix-friendly. We did add salt to this, but you could leave the salt off (or be very sparing with your application) if you’re worried about that. One kabob (without potatoes!) is equal to around 2 green containers and 2 teaspoons of oil. If you use potatoes, like I did (side note: I researched purple potatoes before I wrote this post and they are full of antioxidants), you’ll need to count those as a partial yellow container.
Here’s what we used to make these:
- Zucchini
- Yellow squash
- Red peppers
- Shallots
- Purple onion
- Purple potatoes
Here’s how to make them:
Cut your veggies into slices and stick them on skewers. Mix olive oil and a squirt of lemon juice in a bowl. Brush the olive oil mix over the veggies and sprinkle with sea salt. Grill, flipping when necessary, until veggies are browned.
If we’d had more time, we would have made (or bought) some tzatziki to go with it.
We served this with grilled chicken souvlaki (recipe coming soon!).
Be sure to pin an image if you want to remember this for later – and be sure to follow me on Facebook for more easy (and healthy!) recipe ideas.
Weight Watchers Points: 7 per recipe; 2 per serving – only the potatoes and oil count here, folks!