Prep time: 20-30 minutes

Cook time: 10 minutes, total

Chill time: 1 hour

Recipe makes: 4 kabobs (4 servings)

Ingredients:

Kabobs:

• ½ bunch of broccoli
• 12 cheese-filled tortellini
• 1 red bell pepper
• ½ cucumber, peeled
• 8 cherry tomatoes

Sauce:

• Juice of 1 lemon
• 4 teaspoons olive oil
• 1-2 tablespoons chopped fresh herbs, such as basil, thyme, oregano, chives, mint, or cilantro
• Salt substitute and pepper to taste

Equipment and supplies:

• Large pot
• Measuring cups and spoons
• Knife and cutting board
• Kabob skewers (wood or metal), 4 to 6 inches long
• Small bowl for mixing

Instructions:

1. Remove the thick stem from the broccoli and separate the florets. Drop the florets into a pan of boiling salted water and cook for 2 to 3 minutes until they are just tender but still firm enough to put on a skewer. Drain and rinse with cold water and set aside.
2. Cook the tortellini in boiling salted water until al dente (not too soft, still a little chewy). Drain and set aside to cool.
3. Cut the red pepper and cucumber into 1-inch pieces. Arrange the pepper, cucumber, tortellini, broccoli, and tomatoes on 4 skewers, alternating the ingredients. Lay the kabobs on a tray or large plate.
4. Whisk together the sauce ingredients, seasoning to taste with salt substitute and pepper.
5. Drizzle the sauce (or a favorite lite salad dressing) over the kabobs. Cover and refrigerate for 1 hour, turning the kabobs occasionally. Serve chilled.

Tip: Tortellini kabobs travel well when kept on their skewers, so they make a great packed lunch!

Reviewed by: Meredith Parkinson, RD, LDN