The health benefits of purple potatoes—which
taste almost like white potatoes—are many,
thanks to its powerful antioxidant, anthocyanin,
which has immunity boosting and cancer fighting
properties.
Serves:
8
Serving Size:
1 skewer
Prep Time:
20 minutes
Inactive:
10 minutes
Cook:
20 minutes
TOTAL:
50 minutes
INGREDIENTS:
• ¼-cup olive oil
• 2 tablespoons white balsamic vinegar (or white wine vinegar)
• 2 cloves garlic, minced
• ½-teaspoon sea salt
• 16 cherry or grape tomatoes, halved
• 1 red, orange, yellow and green bell pepper, cut into 1-inch pieces
• 1 yellow squash, cut into 1-inch pieces
• 1 zucchini, cut into 1-inch pieces
• 1 large red onion, cut into 1-inch pieces
• 8 purple potatoes, halved
• 8 skewers—if using wooden skewers, soak them in water before grilling
INSTRUCTIONS:
Make the vinaigrette by whisking the olive oil, vinegar, garlic and salt together until blended. Toss the
tomatoes, bell peppers, squash, zucchini and onions in the vinaigrette until well combined. Cover and
refrigerate for at least 10 minutes or up to 8 hours.
Bring a large pot of water to a boil. Add halved purple potatoes and boil for 10 minutes or until fork
tender; drain and set aside.
Heat your grill to medium heat. Thread the veggies onto skewers in a rainbow order. Sprinkle with
additional salt and pepper if desired. Place skewers on an oiled grill and cook for 5-7 minutes per side
or until cooked through. Remove and serve immediately! Enjoy!
NUTRITIONAL VALUE:
Calories: 176
Sodium: 134 mg
Fat: 6 g
RAINBOW VEGGIE
SKEWERS
BLUE
DONNA
Store 6523
Porter, TX
POINTS PER
SERVING
7
58
Carbohydrates: 22 g
Protein: 4 g
Sugars: 14 g
