Foodie Friday - Enjoy Summer's Bounty | Balboa Care • Nephrology • Research • Enterprise • United

Barbecue vegetable skewers on a dark background from mushrooms,

Foodie Friday – Enjoy Summer’s Bounty

by Kiku Boyance | Jun 10, 2022 | Foodie Friday, Recipes

Some people say it’s easier to eat healthier during this time of year because fresh, locally grown fruits and vegetables are affordable and easy to find. Eating well and staying active will help you keep your weight in check and lower your risk of many health problems, such as chronic kidney disease. It’s important to eat a healthy diet when you’re managing kidney health. This includes having a balanced diet consisting of fresh fruits and vegetables and there’s no better time to enjoy delicious produce than summertime!

Make the most of the summer’s bounty by making Ultimate Grilled Vegetable Kabobs. Serve the kabobs over orzo and you have yourself a healthy and delicious meal! We found this tasty dish originally on Pinterest, where you can find a ton of kidney-friendly recipes. It’s always a good idea to check with your nutritionist about protein, potassium and your overall diet.

Source: Kidney Nutrition Institute

Ultimate Grilled Vegetable Kabobs

Course: Main, Side Dish, Vegetables
Cuisine: American, Mediterranean
Keyword: Keto, Low Calorie, Low Carb, Low Phosphorus, Low Protein, Low Sodium, Plant-Based
Diet Type: CKD, PKD, VLPD
Servings: 4 servings
Calories: 246kcal
Author: Cassandra Floyd, MS, RD, LDN

Ingredients

Kabobs
4 wooden or bamboo skewers
2 medium yellow squash cut into ½ inch slices
2 medium zucchini cut into ½ inch slices
1 pound of whole fresh Portobello mushroom washed and stems removed

Marinade
1/3 cup olive oil
1 ½ teaspoons dried basil
¾ teaspoon dried oregano
2 garlic cloves minced
¼ teaspoon ground black pepper

Instructions

Soak skewers in water for 20 minutes. Preheat grill to medium heat.
Alternately thread yellow squash slices, zucchini slices, portobello mushroom, red onion, red bell pepper, and green bell pepper onto the skewers.
Next, whisk olive oil, basil, oregano, garlic, and black pepper in a bowl; brush ½ marinade over vegetables saving the other half for grilling.
Cook vegetable skewers on preheated grill, occasionally turning and basting vegetables with remainder of marinade. Cook until vegetables are tender, approximately 10 – 15 minutes

Notes
Lower potassium: Need a lower potassium option? Omit the Portobello mushrooms to bring the potassium per skewer down to 700 mg.