INGREDIENTS:

  •  1 lemon, zested and juiced
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 16 cherry tomatoes
  • 10 ounces white mushrooms, stemmed
  • 1 medium zucchini, halved lengthwise and sliced into 1-inch pieces
  • 1 small red onion, cut into wedges
  • 1 pound filet mignon steak, 1 1/2 to 2 inches thick, cut into 4 pieces

 

PREPARATION:

1.  Preheat grill to high.

2.  Combine lemon zest, lemon juice, oil, oregano, salt and pepper in a large bowl. Reserve 2 tablespoons of the marinade in a small bowl. Add tomatoes, mushrooms, zucchini and onion to the remaining marinade; toss well to coat. Thread the vegetables onto eight 10-inch skewers. Drizzle the vegetables and steak with the reserved marinade.

3.  Grill the steak 4 to 6 minutes per side for medium. Grill the vegetable kebabs, turning frequently, until tender and lightly charred, 8 to 12 minutes total. Remove the vegetables from the skewers and serve with the steak.

 

TIPS & NOTES:

Make Ahead Tip: Equipment: Eight 10-inch skewers

Tip: When using wooden skewers, wrap the exposed parts with foil to keep them from burning. (Contrary to conventional wisdom, soaking skewers in water doesn’t protect them.)

 

NUTRITION:

Per serving: 283 calories; 15 g fat ( 4 g sat , 8 g mono ); 74 mg cholesterol; 10 g carbohydrates; 28 gprotein; 3 g fiber; 366 mg sodium; 920 mg potassium.

Nutrition Bonus: Vitamin C (45% daily value), Zinc (33% dv), Iron (25% dv).

Carbohydrate Servings: 1/2

Exchanges: 2 vegetable, 4 lean meat

 

Source: Eating Well