Grilled Garden Kabobs
Fresh vegetables are grilled with an herb-flavored spread.
30 min.prep time
50 min.total time
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 weed**
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 until corn is tender (5 to 8 minutes). Drain; set aside.
To assemble kabobs on metal skewers, alternately thread zucchini, onion, mushrooms and red peppers, reserving 4-inch space on end of each skewer.
Stir together all spread ingredients in small 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, until vegetables are crisply tender (8 to 12 minutes). Using oven mitts, add corn (skewer through center of cob) and tomato to each kabob. Continue grilling until corn and tomato are heated through (2 to 3 minutes).
*Substitute 1/2 teaspoon dried chives.
**Substitute 1/2 teaspoon dried dill weed.
Nutrition Facts (1 serving)
Dietary Fiber: 4g
Recipe #3991C©1995Land O'Lakes, Inc.