Veggie Kebabs

Autophagy activators: SA, SM, SP, PO

Makes 3 servings (6 kebabs) • Prep time: 10 minutes • Cook time: 15 minutes

There is something so fun and so versatile about making a kebab. Enjoy this mixed-veggie kebab with any dish, any time! These kebabs are perfectly compatible with any of the sauces or dips in the AutophaSauces section).

Note: Skewers can be purchased at most grocery stores. Wooden or bamboo ones are excellent; just be sure to first soak them in water for 30 minutes or according to the package directions so they don’t burn when cooking.

• 2 small zucchini, cut crosswise into ¾-inch-thick slices
• 2 red bell peppers, cut into 1-inch pieces
• ½ cup sliced cremini mushrooms
• 3 tablespoons tea seed oil
• 1 teaspoon sea salt
• 1 teaspoon freshly ground black pepper
• Dried oregano (optional)
• Garlic powder (optional)
• ¼ cup raw sauerkraut, store-bought or homemade (see fermenting instructions)

1. If using wooden or bamboo skewers, soak them in water to cover for 30 minutes (see Note above).

2. Preheat the broiler to high.

3. In a large bowl, combine the zucchini, bell peppers, mushrooms, oil, salt, and black pepper. Season with oregano and/or garlic powder, if desired. Toss well to coat the vegetables.

4. Thread the vegetables onto the skewers in any order you prefer.

5. Broil until the vegetables start to brown, 8 to 10 minutes, turning the kebabs once halfway through the cooking time.

6. Serve with sauerkraut on the side.

Nutritional analysis per serving (2 kebabs): fat 14g, protein 2g, carbohydrate 9g, net carbs 7g