Ingredients: 

▪ 1½ lbs. beef tenderloin, cut into 16 equal-sized cubes

▪ 8 mushrooms, halved

▪ 1 medium zucchini, sliced into 16 equal-sized rounds

▪ 1 medium yellow squash, sliced into 16 equal-sized rounds

▪ 16 grape tomatoes

▪ ¼ tsp salt

▪ ¼ tsp ground black pepper

▪ 2 cloves garlic, minced

▪ 1 tsp fresh oregano, minced

▪ 2 tbsp balsamic vinegar

Directions:

1. Preheat the grill or grill pan over medium-high heat.

2. Season cubed beef with salt and pepper.

3. Using 8 skewers, alternate beef, zucchini, squash, mushrooms, and tomatoes so that each skewer has 2 of each ingredient.

4. Spray kebobs with non-stick spray and grill for about 3 minutes per side or until beef is cooked to desired doneness (note: for medium-rare, cook the beef to an internal temperature of 125°F; for medium to 135°F; for medium-well to 145°F; for well-done to 160°F).

5. Meanwhile, combine the garlic, oregano, and vinegar to make a vinaigrette.

6. Per serving: 2 skewers with about ½ tablespoon of vinaigrette poured over top.

Tip: Try tofu in place of the beef for a plant-based meal. Substitute 2¼ lbs. Nasoya firm tofu (drained and cut into 16 equal-sized cubes) for the beef tenderloin.

Yield: 4 servings

Per Serving: 1 lean, 1 healthy fat, 3 green, 3 condiments

Nutrition Facts per serving: 280 calories, 37g protein, 8g carbohydrate, 10g fat