Recipe: Grilled veggie fajita kabobs

Melissa Jaeger, Hy-Vee registered dietitian, shared this recipe for kabobs with WCCO Mid-Morning viewers.

Grilled Veggie Fajita Kabobs

Serves 5 (1 each)

All you need:

• ½ (0.9-oz) pkg Good Graces organic gluten-free veggie fajita seasoning (1½ tbsp)
• 1 tbsp Chosen Foods Avocado Oil
• 1½ tsp Full Circle Market light-colored agave nectar
• 1½ tsp fresh lime juice
• 10 mini sweet peppers
• 1 medium zucchini, cut into ½-inch-thick slices
• ½ medium red onion, sliced into ½-inch-thick slices
• 1 cup cherry tomatoes
• ½ cup halved baby bella mushrooms
• Crema agria, for serving (or use plain Greek yogurt or traditional sour cream)
• Hot sauce, for serving
• Fresh cilantro, for garnish

All you do:

1. Soak 5 (9.75-in.) Simply Done bamboo skewers for 30 minutes in water before grilling.
2. Stir together fajita seasoning, avocado oil, agave nectar and lime juice in a medium bowl. Add mini peppers, zucchini, red onion, tomatoes and mushrooms; toss to coat. Let stand for 20 minutes, tossing occasionally.
3. Preheat charcoal or gas grill for direct cooking over medium-high heat (375°F). Alternately thread vegetables onto soaked skewers.
4. Grill kabobs for 6 to 8 minutes or until vegetables are crisp-tender, turning occasionally.
5. To serve, arrange kabobs on a serving platter. Drizzle with crema and hot sauce; garnish with cilantro, if desired.