Ingredients

• 8 medium red and yellow beets, scrubbed
• 8 wooden (or metal) skewers
• 1/2 cup olive oil, divided
• 1 lb. brussels sprouts
• 1 medium red onion
• 2 medium zucchini
• 2 medium yellow squash
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1 tbsp orange Zest
• ¼ cup orange juice
• 1 tbsp grapefruit zest
• ¼ cup grapefruit juice
• 1/2 tbsp honey

Instructions

1. Heat oven to 375°. Wrap each beet in foil and roast on a baking sheet until easily pierced with a fork, about 45 minutes.
2. If using wooden skewers, soak in water for 30 minutes.
3. Cool, peel and cut beets into 1-inch pieces.
4. Thread onto skewer alternating red and yellow pieces.
5. Coat in 1/2 tbsp olive oil; set aside.
6. In a pot, boil brussels sprouts until tender, 3 to 4 minutes. Drain; set aside.
7. Cut onion into 1-inch pieces. Thread •onto skewers, alternating sprouts and onions, Coat in 1/2 tbsp oil; set aside.
8. With a mandoline, slice zucchini and squash into 1/8-inch thick ribbons. Coat in 1/2 tbsp oil and thread onto skewers. Season kebabs• with salt and pepper to taste.
9. On an oiled grill (or grill pan) over high heat, cook until slightly charred, 3 minutes per side. Remove from heat.
10. In a bowl, combine remaining oil, zests, juices, honey, and salt and pepper to taste. Drizzle over kebabs and serve.

After the grill

Ready for the grill

Citrus-Drizzled Vegetable Kebabs