Skewered Veggies

root vegetables

Makes 1 serving


  • 1 cup vegetables (summer squash, peppers, cucumbers, grape tomatoes, mushrooms, jicama, turnips)
  • Low-fat salad dressing


  1. Wash hands and surfaces.
  2. Wash vegetables. Peel cucumbers, jicama, and turnips.
  3. Cut vegetables into chunks.
  4. Place chunks on a skewer.
  5. Drizzle salad dressing over vegetables.
  6. Refrigerate leftovers immediately.

NOTE: If you don’t have skewers, arrange the vegetables on a plate.

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Expanded Food and Nutrition Education Program (EFNEP)

North Carolina State University
Agricultural and Human Sciences Department

Cooperative Extension at North Carolina Agricultural and Technical State University
College of Agriculture and Environmental Sciences (CAES)

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