|Vegetable and Chicken Kabobs with Red Pepper Sauce
Serves 6–8 / To give these kabobs a juicy twist, add fresh fruit, such as pineapple, mango, apricots, or peaches. The deliciously thick red pepper sauce also pairs well with other grilled meats, seafood, and tofu—even scrambled eggs.
3 tablespoons toasted sesame oil
Red Pepper Sauce
1. Prepare sauce first: Place 2 red bell peppers over a gas flame or under a broiler, rotating until blackened all over. Place in a small covered pot for several minutes.
This FUNctional Kitchen was provided by Boulder, Colorado-based chef Aria Seidl.
PER SERVING: 357 cal, 24% fat cal, 10g fat, 2g sat fat, 88mg chol, 40g protein, 28g carb, 5g fiber, 627mg sodium