Vegetable Skewers for the 4th of July

Fireworks Blast Background. Colorful Fireworks Backdrop. Fireworks Background I think the 4th of July is my favorite summer holiday. Fireworks, family gatherings and eating delicious food outdoors are the highlight for me this time of the year.

During the 4th of July festivities, you will more than likely be around not-so-healthy foods. That’s ok because I ‘ve got your back. Living a healthy lifestyle can still be enjoyable and delicious, even on the 4th of July. I have a great Vegetable Skewer recipe that will leave your burger and potato chip eating friends wanting a bite…or even a whole skewer. You can still be part of the fun without any guilt.

I hope you enjoy the fireworks and create your own fireworks in your life that are positive, loving and healthy.

Happy 4th of July!

Vegetable Skewers

Serves 2

1 medium sweet potato, cut into 2-inch cubes

1 red onion, cut into 2-inch cubes

1 zucchini, cut into 2-inch cubes

1 yellow squash, cut into 2-inch cubes

1 teaspoon snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed

1/8 teaspoon sea salt

1/8 teaspoon black pepper

2 tablespoons olive oil

In a covered medium saucepan, cook potatoes and onions in a small amount of lightly salted boiling water over medium heat for 8 to 10 minutes or until nearly tender, adding the zucchini and squash for the last 1 minute of cooking time. Drain well. Cool slightly.

If using wooden skewers, soak in water for 30 minutes before grilling. On eight 10-inch skewers, alternately thread potatoes, onions, zucchini and squash, leaving a 1/4-inch space between pieces.

In a small bowl combine olive oil, rosemary, sea salt and pepper; brush over vegetables.

Place kabobs on the rack of an uncovered grill or grill pan. Grill for 10 to 12 minutes or until vegetables are tender and lightly browned, turning and brushing occasionally with dressing mixture.

I hope you have a wonderful 4th of July.

Leave me a comment below and tell me what healthy foods you took to the party!