Here’s another great recipe that is easy and delicious for summer grilling! Get the kids involved- little hands love putting cut veggies on the skewers and then eating their “masterpiece.”

Squash, Tomato, and Mushroom Kabobs


Yellow squash

**The quantity you use is dependent on how many mouths you have to feed.


Soak skewers in water for about 30 minutes so they do not burn when put on the grill. Clean and cut squash, tomatoes, and mushrooms into pieces that will work well on kabobs. Place veggies on skewers alternating zucchini, tomatoes, squash and mushrooms. Drizzle with balsamic vinegar, and place on grill.

These can also be prepped ahead of time and ready for an evening BBQ (wait to drizzle the balsamic vinegar right before grilling).

*Recipe and image courtesy of Isabel De Los Rios.*

About Isabel De Los Rios

Isabel De Los Rios is a certified nutritionist and exercise specialist who has already helped over 25,000 people all over the world lose incredible amounts of weight, regain their health and permanently change their lives. She is a co-founder of Beyond Diet , and is the #1 “go to girl” when it comes to Fat Burning Nutrition by several of the most popular fitness professionals around the globe.