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Nothing could be faster, easier, or more delicious than kebabs on the grill. After the minimal prep work is done, this dish is on the table in only 6 minutes!! You can change them up however you would like — use different veggies, add chunks of steak or chicken, change the herbs, etc. For an easy family meal, a great party appetizer, or even a quick hearty lunch, these kebabs use the best of what summer has to offer.

2 small yellow squash or zucchini (or 1 of each), chunked

24 whole cherry tomatoes

2 small red onions, chunked

2 green, red or yellow peppers (or a mixture of the three), chunked

24 baby portabella (or small white button) mushrooms, whole

2 large slices crusty bread (optional) to thread in between veggies

2 tablespoons olive oil

8 large sticks rosemary, leaves torn off and stems discarded

3 garlic cloves, minced or pressed

Salt and pepper to taste

12 bamboo or metal skewers (if using bamboo, soak the skewers in water for 10-15 minutes so they do not burn)

Assemble the kebabs by alternating a chunk of squash (zucchini), a chunk of onion, pepper, mushroom, bread (if using), until you have 2 of each veggie on the skewer, then stick a whole cherry tomato on each end to hold everything on.

Brush the vegetables with olive oil, and season each kebab with a sprinkle of minced garlic, rosemary, salt and pepper. Grill until the vegetables are tender (and the bread is toasted), about 6 minutes (making sure to turn them once or twice while they cook.)

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Makes 4 servings (3 skewers each). Per Serving: 124 calories, 4 g total fat, less than 1 g saturated fat, 0 g trans fat, 12 g carbohydrates, 4 g protein, 3 g fiber, 0 g added sugar, 45 mg sodium, 28 mg cholesterol.