2 tbsp chili powder
1 tbsp dried oregano
1 tbsp sweet paprika
2 tsp garlic powder
4 pinches salt
15 grinds black pepper
2 tbsp extra-virgin olive oil
1 (2 lb) London broil
Multicolor bell peppers, zucchini, yellow squash, and onions, all ready to eat and cut into 1-inch chunks

TO MAKE: [1] Mix herbs and spices together in a small bowl. [2] Brush London broil with olive oil and coat generously with the rub; let stand for 15 minutes at room temperature. [3] Meanwhile, place all the veggies (except onions) in a large bowl, drizzle with olive oil, and season with salt and pepper; toss to combine. Add onions and coat with marinade-but don't toss, or they may fall apart. [4] Alternate the vegetables with the onions on wooden or metal skewers. [5] Fire up your outdoor grill or preheat a grill pan over medium-high heat. [6] Place meat and vegetables on grill. [7] Grill meat for about 5 minutes on each side or until it reaches desired doneness. Remove from grill and let cool for 5 minutes. [8] Grill vegetables, turning often, until slightly charred, about 15 minutes. [9] Slice meat along the bias and serve with veggies over whole-grain couscous. MAKES 5 SERVINGS.


596 calories, 59 g protein, 49 g carbs, 6 g fiber, 18 g fat