Let’s Get Started!

Ingredients Needed

• 2 medium potatoes
• Marinade
• 1 cup red, yellow or green bell pepper chunks
• 1 cup pineapple chunks
• 1 cup water
• 1 cup red onion chunks
• 2 T minced garlic
• 1 cup button mushrooms
• 2 T lemon juice
• 1 cup zucchini or yellow squash in chunks
• 2 T maple syrup
• 8 ounce Brussel sprouts
• ¼ cup Dijon mustard
• 1 cup cherry tomatoes
• Wooden skewers (soak in water 30 min)

Directions

1. Whisk together marinade ingredients in a small bowl. The Marinade can be prepared in advance and covered in the refrigerator for up to seven days.
2. Cook potatoes in salted water until fork tender, let cool and cut into 1-inch chunks. Place potatoes and vegetables in a shallow dish or container. Pour Marinade over vegetables. Cover and refrigerate for 2 hours.
3. Preheat grill to medium heat.
4. Remove vegetables from Marinade, reserving the Marinade. Thread vegetables onto skewers, alternating colors. Cook skewers on grill until vegetables are lightly charred all over, about 10 minutes, basting with reserved Marinade and turning occasionally.
5. Optional: Consider grilling some corn on the cob with these as well. I like to serve these skewers on top of brown rice.

Benefits

Potatoes contain fiber as well as many minerals and vitamins; they are an excellent source of potassium. Even people who are trying to “limit carbs” can enjoy potatoes with this meal because it does not contain any oils or other fats. Your body therefore will use this complex carbohydrate as energy, which is a more efficient energy source than the ribs or steak you may be considering to grill with this. Pineapple has a wealth of nutrients, vitamins, and minerals including calcium, vitamin C, beta carotene, B6, as well as plenty of fiber. The mixture of colors in this collection of veggies means they are packed full of antioxidants and contain a multitude of vitamins and minerals. This is one immune boosting, cancer fighting meal.