Grilled Garden Kabobs

Grilled Garden Kabobs

Fresh vegetables are grilled with an herb-flavored spread.

30 min. prep time
6 servings
000 Ratings



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 red or green bell peppers, cut into 2-inch pieces
6 cherry tomatoes
6 (12-inch) metal skewers


1 1/2 teaspoons chopped fresh chives*
1 1/2 teaspoons chopped fresh dill**
1/8 teaspoon garlic salt
1/4 teaspoon lemon juice


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.

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.

Assemble kabobs on metal skewers by alternately threading zucchini, onion, mushrooms and bell peppers, reserving 4-inch space on end of each skewer.

Stir together all spread ingredients in bowl.

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.

*Substitute 1/2 teaspoon dried chives.

**Substitute 1/2 teaspoon dried dill weed.

Nutrition Facts (1 serving)

Calories: 180

Fat: 12g

Cholesterol: 0mg

Sodium: 135mg

Carbohydrates: 17g

Dietary Fiber: 4g

Protein: 4g

Recipe #3991C©1995Land O'Lakes, Inc.

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