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- 1 red bell pepper
- 1 orange bell pepper
- 4 small purple potatoes
- 1 small zucchini
- 1 red onion
- 2 tbs. olive oil
- Salt and pepper to taste
- 8 skewers
If using wooden skewers, soak overnight to prevent burning. Preheat the oven to 350 degrees F.
Chop the veggies into bite-sized chunks. Toss in olive oil, salt, and pepper.
Assemble the kabobs on the skewers in rainbow order by puncturing the vegetables through the skin.
Place on a baking sheet and cook for 20 minutes, or until vegetables are tender. If you have access to a grill, these skewers are also a great healthy side for a barbecue.
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