1-2 tablespoons chopped fresh herbs, such as basil, thyme, oregano, chives, mint,
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
What to do:
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
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
Drizzle the sauce (or a favorite lite salad dressing) over the kabobs. Cover and
refrigerate for 1 hour, turning the kabobs occasionally. Serve chilled.
Nutritional analysis (per serving):
1.5g sat. fat
Serving size: 1 kabob
Tip: Tortellini kabobs travel well when kept on their skewers, so they make a great