Caribbean Vegetarian Snack: Grilled Veggie Skewers with Mango-Avocado Salsa

Allergens

None, but contains tree nuts from cilantro leaves

Ingredients

• 1 cup cherry tomatoes
• 1 large bell pepper (any color)
• 1 small red onion
• 1 zucchini
• 1 yellow squash
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 2 ripe mangoes
• 1 avocado
• 1 lime
• Fresh cilantro

Instructions

1. a. Prepare the vegetables: wash and dry cherry tomatoes, bell pepper, red onion, zucchini, and yellow squash. Slice the bell pepper into bite sized pieces, thinly slice the red onion, and cut the zucchini and yellow squash into 1/2 inch thick rounds. b. Thread the prepared vegetables onto metal or wooden skewers, alternating between cherry tomatoes, bell pepper pieces, red onion slices, zucchini rounds, and yellow squash rounds. Repeat until all the vegetables are used up, ensuring each skewer has a mix of colors and ingredients. c. Drizzle the skewered vegetables with olive oil and season with salt and pepper to taste. Grill over medium heat for 5 7 minutes or until tender and slightly charred, turning occasionally. Remove from grill and let cool slightly. d. For the mango avocado salsa: dice two ripe mangoes into small cubes, peel and dice the avocado, and squeeze the juice of one lime over both fruits to prevent browning. Gently toss together with chopped fresh cilantro in a bowl. e. Top each skewer with a generous dollop of the mango avocado salsa just before serving.

Chef’s Insight

Allow the vegetables to marinate in olive oil for a few minutes before grilling to enhance their flavors.

Notes

Be sure to use ripe mangoes and avocados for the best texture and flavor in the salsa.