Grilled Garden Kabobs
Fresh vegetables are grilled with an herb-flavored spread.
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Ingredients
Kabobs
2 ears corn-on-the-cob, husked, each cut into 3 pieces
3 medium zucchini, each cut into 4 pieces
1 large onion, cut into 12 wedges
12 large fresh mushroom caps
2 medium red or green bell peppers, cut into 2-inch pieces
6 cherry tomatoes
6 (12-inch) metal skewers
Spread
1 Land O Lakes® Fresh Buttery Taste® Spread, melted
2 cup 2 teaspoons chopped fresh chives 2 teaspoons chopped fresh dill1
4 teaspoon lemon juice1
8 teaspoon garlic salt*Substitute 1/2 teaspoon dried chives. **Substitute 1/2 teaspoon dried dill weed.
How to make
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STEP 1
Heat 1 side of gas grill on medium or charcoal grill until coals are ash white. Place coals to 1 side in charcoal grill. Make aluminum foil drip pan; place opposite hot coals.
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STEP 2
Bring enough water to cover corn to a full boil in 2-quart saucepan over medium-high heat. Add corn; return water to full boil. Cover; continue boiling 5-8 minutes or until corn is tender. Drain; set aside.
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STEP 3
Assemble kabobs on metal skewers by alternately threading zucchini, onion, mushrooms and bell peppers, reserving 4-inch space on end of each skewer.
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STEP 4
Stir together all spread ingredients in bowl.
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STEP 5
Place kabobs onto grill over drip pan. Cover; grill, turning and rotating kabobs occasionally, 10 minutes. Continue grilling, turning and brushing with spread occasionally, 8-12 minutes or until vegetables are crisply tender. Using oven mitts, add corn (skewer through center of cob) and tomato to each kabob. Continue grilling 2-3 minutes or until corn and tomato are heated through.
And don't forget to tag us @landolakesktchn.
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