Vegetable Kabobs with Honey-Lime Dressing

Makes 12 servings

Total yield: 24 kabobs POINTS® value | 0 per serving

Ingredients
4 sprays olive oil cooking spray
2 cups cherry or grape tomatoes, about 48 tomatoes
6 small shallots, cut into four pieces each
3 cups cremini (baby bella) mushroom caps, about 24
3 medium yellow, green or orange bell peppers, cut into eight chunks each
2 small zucchini, cut into 12 slices each
1 tsp sea salt, or more to taste.
1 Tbsp honey
1/4 cup fresh lime juice
1/4 cup fresh cilantro, minced
Instructions
Soak 24 6- to 9-inch wooden skewers in water for at least 1 hour (or use metal skewers). Preheat oven to 425ºF. Coat two rimmed baking sheets with cooking spray.

To assemble kabobs, thread vegetables onto skewers in the following order: tomato, zucchini, shallot, mushroom, pepper and tomato. Arrange kabobs on prepared pans; coat with cooking spray on all sides and sprinkle with salt. Roast until desired doneness, flipping once, about 15 minutes.

Meanwhile, to make dressing, in a small bowl, combine honey, lime juice and cilantro.

Remove kabobs to a serving plate and brush with dressing; sprinkle with more salt, if desired. Yields two kabobs per serving.

Note: You can grill these kabobs instead. Just make sure you dress them as soon as they come off the grill. That way, all the flavors can be absorbed.