Multicolored Grilled Veggies

ACTIVE TIME: 40 min. TOTAL TIME: 1 hr. SERVES: 6

We tossed veggies in garlicky seasoned oil, then grill-roasted them for extra-irresistible flavor

6 (7"–8") wooden or metal

skewers

4 red, yellow and/or orange

peppers

1 zucchini

1 medium red onion

2 Tbs. olive oil

1 clove garlic, minced

1 tsp. ground cumin

Fresh thyme sprigs (optional)

1 Prepare grill for medium directheat cooking. If using wooden skewers, soak in water while grill heats up. Cut peppers into 3⁄4"-wide slices. Cut zucchini into 1⁄2"-thick slices. Leaving root end intact, cut onion into 1⁄2"-thick wedges.

2 In large bowl, combine oil, garlic and cumin; season to taste with salt and pepper. Add vegetables and toss gently until coated; thread onto skewers. Grill skewers, turning occasionally and brushing with any remaining oil mixture, until tender, about 15 min. Transfer to serving dish. If desired, garnish with thyme.

Per serving: Cal. 78 Pro. 1g Carb. 8g Fiber 2g Sug. 3g Chol. 0mg Sod. 103mg Total fat: 5g Sat. 1g Trans. 0g