Makes 6 servings
12 mini peppers
12 small chunks or balls of mozzarella
1 zucchini, cleaned and cut into ¹⁄³-inch slices
1 summer squash, cleaned and cut into ¹⁄³-inch slices
2 Tablespoons olive oil
Salt and pepper
The brightly colored mini peppers used in this recipe offer a fun—and super-healthy—addition to your backyard barbecue.
1. Preheat the grill.
2. Place the peppers on a work surface. Slice off the tops and remove the seeds. Place a teaspoon of pesto and one chunk of mozzarella in each pepper.
3. Thread the peppers, zucchini, and squash onto six presoaked skewers. (The peppers will stay together when threaded.)
4. Brush the skewers with olive oil and more pesto and place on the preheated grill. Cook until the cheese oozes and the vegetables are cooked and golden.
Carbohydrates: 14 g
Fat: 16 g
Protein: 19 g
Fiber: 3 g