Rainbow Veggie Kabobs

Ingredients :

1 tsp. ground cumin

1/2 tsp. ground coriander

1/2 tsp. smoked paprika

6 tbsp. extra-virgin olive oil

2 lb. small green and yellow summer squash, cut into 1" chunks

1 pt. grape tomatoes

12 oz. small broccoli florets

8 oz. cremini or button mushrooms, halved if large

1 lime

Directions :

• Heat grill to medium. In a small bowl, combine cumin, coriander, paprika, and 1 teaspoon salt; set aside.                                                                                                                                           
• In a large bowl, toss squash and tomatoes with 2 tablespoons oil. In another bowl, toss broccoli with 1 tablespoon oil. In third bowl, toss mushrooms with 1 tablespoon oil. Thread vegetables onto skewers. (If using bamboo skewers, soak them 30 minutes first.)                                            
• Grill broccoli and mushrooms 6 to 10 minutes, turning over once. Grill squash and tomatoes 6 to 8 minutes, turning over once. Transfer skewers to a large platter or cutting board and squeeze lime juice all over vegetables. Drizzle with remaining 2 tablespoons oil, then sprinkle all over with half of spice mixture. Cover platter tightly with foil; let stand, covered, at least 5 minutes before serving. Sprinkle with additional spice mixture, if desired.

Nutritional Information (per serving):

Calories 110; Protein 3g; Carbohydrate 8g; Total Fat 9g; Saturated Fat 1g; Dietary Fiber 3g; Sodium 210mg.

Add a major pop of color to your grill.

Don't want to grill? Roast the veggies instead: Toss with all of the oil and spices on large, rimmed baking sheets, then pop in the oven at 425 degrees F for 15 to 20 minutes. Squeeze lime over veggies before serving.