1 TBSP olive oil
Salt and pepper to taste
Green vegetables (green pepper, zucchini, asparagus)
Red vegetables (cherry tomato, red pepper)
Chop vegetables into 1 inch cubes. Brush with olive oil, salt, and pepper. Thread onto a wooden skewer in order to make a “stop light.” Grill for 8 minutes, turning every 2 minutes.
Originally from PRO Pulse July-August 2012