Raw Vegetable Kebabs provide a way for the entire family to enjoy fresh vegetables, in a creative way. Skewer three vegetable sections on a bamboo skewer and spear the bottom of these raw kebabs into a big, sturdy loaf of bread that serves as a centerpiece. That way, the skewered vegetables stand up, shooting out like colorful, edible fireworks.

raw vegetable kebabPrep Time: 20 min
Cook Time: 10 min
Ready In: 30 min

Servings: 12

1 medium peeled Carrot, cut into 12 pieces
½ medium Red Bell Pepper, seeded, cut into 12 squares
½ medium Yellow Bell Pepper, seeded, cut into 12 squares
1 small Zucchini, cut into 12 pieces
½ Green Bell Pepper, seeded, cut into 12 squares
½ fat Cucumber, peeled, seeded and cut into 12 pieces
12 Grape Tomatoes
Fat-free ranch, creamy mustard, or Caesar salad dressing
1 round loaf Crusty Rustic Bread (optional)

To assemble salad sticks, alternate light- and dark-colored vegetables and push them through skewers far enough down so top pieces are firmly speared. (If using bread, leave at least an inch at the sharp end that will be inserted into the loaf.) Place enough dressing for 12 servings into one large bowl or into 12 separate serving bowls to use as a dip for the vegetables.
If using the bread, place it on a large serving platter. Insert the sharp end of each skewer into the bread at an angle, to mimic sparklers.

Tips & Notes
When entertaining the extended family, you want to please at least a couple of generations, from peers you may want to impress, to youngsters you want to persuade to eat a wider variety of vegetables.
Outdoors or inside, large or small, family gatherings often include crudités to munch on. Often, paper plates and plastic tableware are the service of choice. When they are and a green salad is served with dinner, eating the greens and vegetables, slippery with dressing, becomes a hit-and-miss proposition of awkward stabbing, plate tipping and clothes staining.
To give crudités a new look, or avoid the mess of salad bits falling overboard, use bamboo skewers and spear them through chunky vegetables. The result is entertaining for adults and kids alike.
For children, use grape tomatoes, variously colored bell peppers cut in squares, zucchini and carrots. For the very young, pull the vegetables off the skewers before they begin to eat them.
With adults, you may also include broccoli, cauliflower, whole mushrooms, marinated artichoke hearts or fat asparagus that have been grilled or steamed. (Lightly steaming the cauliflower and broccoli will make them more palatable.) For convenience, use no more than three vegetables per skewer.

Nutritional Information Per Serving
Calories: 11
Total Fat: 0g
Saturated Fat: 0g
Carbohydrate: 2g
Protein: less than 1g
Dietary Fiber: 1g
Sodium: 5mg

Source: AICR

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