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Fresh vegetables are grilled with an herb-flavored spread.
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.
Dietary Fiber: 4g
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1930
© 2015 Land O'Lakes, Inc.
Sometimes we develop a recipe that we absolutely know needs a step-by-step blog so that you have success in your own kitchen. Creative recipes can be the most complicated to write, and a picture is worth a thousand words.
Sometimes we develop a recipe that we absolutely know needs a step-by-step blog so that you have success in your own kitchen. Creative recipes can be the most complicated to write, and a picture is worth a thousand words. More ...
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