No Cook Vegetable Kabobs

Hit the garden or the farmer’s market for these fresh vegetables, and dinner becomes a feast!

Servings: 2

Serving size: About 1 1/2 cups

Volume: 3 cups

Prep Time: 10 minutes

Total Time: 1 hour, 10 minutes

8 cherry tomatoes

1 large yellow summer squash, cut into 1″ chunks

1 large orange bell pepper, seeded and cut into 1 1/2″ wedges

1 tablespoon garlic-flavored extra virgin olive oil

1 tablespoon balsamic vinegar

1/8 teaspoon black pepper (3 good cranks of the pepper grinder))

8 fresh basil leaves

2 cups shredded cabbage or chopped romaine

Directions
Place the tomatoes, squash and bell pepper in a resealable plastic bag. Drizzle the vegetables with oil and vinegar, and then sprinkle evenly with pepper. Allow the vegetables to marinate 1 hour at room temperature. Alternately place the vegetables and basil leaves on 2 skewers. Place the cabbage or lettuce on chilled serving plates. Top with the vegetable skewers and drizzle leftover marinade evenly on top of each skewer.

Why We Love It
This refreshing dish of vegetable kabobs is perfect for any season but particularly summer when we don’t really crave eating hot food as much. Served cold, the nutrients in the fresh veggies are definitely locked in. With that said, there’s nothing wrong with throwing these kabobs on the grill for a little bit when you’re barbecuing. You can also change this dish up by using other vegetables, according to your heart’s desire.