Recipe by National Pork Board
"These Italian Pork Kabobs with Summer Vegetables burst with fresh color and flavor. Tender chunks of pork and vibrant veggies get together in an incredibly easy recipe you'll love to grill all season long."
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1 1/2 pounds
boneless pork loin roast, trimmed and cut into 1-inch cubes
red wine vinegar
1 1/2 teaspoons
hot red pepper flakes, or less to taste
extra-virgin olive oil
chopped fresh basil*
chopped fresh oregano*
zucchini, trimmed and cut crosswise into rounds
bell peppers, seeded and cut into 1-inch squares
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You won't believe all the things you can do with cauliflower. It's a great low-carb option.
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