1-2 tablespoons chopped fresh herbs, such as basil, thyme, oregano, chives, mint, or cilantro
Salt substitute and pepper to taste
Equipment and supplies:
Measuring cups and spoons
Knife and cutting board
Kabob skewers (wood or metal), 4 to 6 inches long
Small bowl for mixing
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.
Cook the tortellini in boiling salted water until al dente (not too soft, still a little chewy). Drain and set aside to cool.
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.
Whisk together the sauce ingredients, seasoning to taste with salt substitute and pepper.
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!