In small bowl, whisk together mint, olive oil, lemon juice, cumin and garlic; set aside.

Cut zucchini, red pepper and onion into 1-inch chunks. Thread chunks onto eight 8-inch pre-soaked wooden skewers.

Place on greased grill over medium-high heat; cover and cook, turning and basting often with sauce, for about 15 minutes or until tender. Season with salt and pepper.

Per serving: about 70 calories, 1 g protein, 4 g fat, 9 g carbohydrate

Serve with: Bbq Oregano Steak (see recipe) Whole Wheat Rolls Light Caesar Salad Chocolate and Orange Parfait

Baird: "Grate Partners"

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