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Moroccan Grilled Shrimp & Vegetable Skewers

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1 x roasted red bell pepper from jar, cut 1″ squares

3 x zucchini, cut into 1/2″ chunks

1/2 pint cherry tomatoes

1 pint mushrooms

bamboo skewers, soaked in water for 30 minutes

3 tbsp low-fat yogurt

2 tsp ras el hanout

salt and pepper

3 tbsp olive oil

2 tsp ras el hanout salt and pepper

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