Serves 5

These veggie skewers can be grilled right on your stove with the help of a cast-iron skillet or a grill pan so no need to wait until your next holiday outside to enjoy the tastes of Summer! We served our skewers with a fresh batch of guacamole to keep the fat higher than the protein and net carbs, are you ready to dig in?

Prep Time: 5 minutes
Cooking Time: 15 minutes

Ingredients:
Veggie Skewers:
2 tablespoons olive oil
1 teaspoon sea salt
½ teaspoon black pepper
1 teaspoon ground cinnamon
1 teaspoon ground cumin
2 medium zucchinis, ends removed & sliced in 1” discs
1 cup cherry tomatoes
5 cremini mushrooms
Guacamole:
1 medium avocado, peeled & mashed
1 tablespoon fresh lime juice
1 teaspoon sea salt

Instructions:

Heat a cast-iron skillet or grill pan to high heat.

Place veggies on the skillet or pan and allow to sear, not moving once set down, for about 4 minutes per side.

While veggies are searing, whisk olive oil, sea salt, pepper, cinnamon and cumin in a bowl.

Prepare guacamole in another bowl and set aside.

When veggies are done searing, remove from the stove and toss in the olive oil marinade.

Thread 5 bamboo or metal skewers with the veggies.

Serve between 5, with guacamole, storing any leftovers in the fridge for up to 5 days.

Enjoy!

Calories: 122
Carbs: 7
Net Carbs: 3
Protein: 2
Fat: 10