The Stackable Dinner: Skewer, Grill, and Serve

Summer has officially kicked off, which means kids (and parents) look forward to sunny days ending with bare feet and family dining moving outside. Keep things extra easy-breezy with this kebab recipe. Kids will love the novelty of eating a whole meal on a stick, while you can enjoy the convenience of prepping dinner in just a few minutes flat: chop the ingredients, whisk up a marinade, and throw the kebabs on the grill. Hello, BBQ season!

You can purchase metal skewers, or disposable bamboo sticks also work well. (Just soak them in water for about an hour before grilling to prevent burning.) Keeping nutrition in mind, place dipping sauces on the side and try lean meats, like pork loin, chicken breast, or flank steak, alternating with hardier veggies that can stand up to the grill. Or make the meatless skewers below. Bonus: Kebabs are great the next day, when added to an omelet or grain-based salad.

Makes 4 kebabs

4 bell peppers, seeded and cut into large chunks
1 zucchini or yellow squash, sliced into 1-inch rounds
1 large corn on the cob (about 8 inches), cut into 6 pieces
2 tablespoons olive oil
juice of 1 lime
½ teaspoon kosher salt
black pepper

Carefully slide vegetables onto skewers, alternating the pepper, zucchini, and corn. In a small bowl, whisk together the olive oil, lime juice, salt, and pepper. Brush marinade onto skewers. Grill over medium heat for 10 to 15 minutes, turning frequently until vegetables are slightly tender.

Nutrition info per kebab: Calories: 80; Total Fat: 3 grams; Saturated Fat: 0.5 grams; Carbohydrate: 12 grams; Protein: 2 grams; Sodium: 150 milligrams; Cholesterol: 0 milligrams; Fiber: 2 grams