1/2 of recipe (2 skewers with about 1/4 cup sauce): 68 calories, 1.5g total fat (<0.5g sat. fat), 185mg sodium, 10.5g carbs, 1.5g fiber, 6g sugars, 4.5g protein
Green Plan SmartPoints® value 1*
Blue Plan (Freestyle™) SmartPoints® value 1*
Purple Plan SmartPoints® value 1*
Grilled radishes are SO good, especially with a tasty dipping sauce! Try these skewers now, and marvel at their absolute deliciousness.
Ingredients:
2 tbsp. balsamic vinegar
1 tsp. olive oil
16 medium-sized baby bella mushrooms
1/2 cup jarred roasted red peppers packed in water, drained
1/4 cup plain fat-free Greek yogurt
2 tbsp. chopped basil
1/4 tsp. chopped garlic
1/8 tsp. salt
1/8 tsp. red pepper flakes, or more to taste
1 large (or 2 medium-small) zucchini
12 radishes, trimmed
Directions:
In a small bowl, whisk vinegar with oil. Transfer to a sealable container or bag, add mushrooms, and coat well. Cover or seal, and refrigerate for 20 minutes.
Metal skewers are best for this recipe, but if using wooden skewers, soak them in water for 20 minutes to prevent burning. (You'll need four.)
To a blender or food processor, add drained roasted red peppers, yogurt, basil, garlic, salt, and red pepper flakes. Pulse until uniform. Refrigerate until ready to serve.
Remove stem end(s) from zucchini, and cut zucchini into about 16 pieces similar in size to mushrooms.
Alternately thread veggies onto four skewers, tightly packing the pieces together. Drizzle with any excess vinegar mixture.
Bring a grill sprayed with nonstick spray to medium heat. Grill skewers for 10 minutes with the grill cover down.
Flip skewers. With the grill cover down, grill for 10 - 12 minutes, until veggies are tender and slightly blackened.
Serve skewers with blended red pepper sauce. Yum, yum!
MAKES 2 SERVINGS
HG Alternative! Cook your veggie skewers on a grill pan, and adjust cook times as needed. If the pan doesn't have a lid, just loosely cover it with a skillet lid.