Grilled Vegetable Kabobs

Grilled Vegetable Kabobs

Colorful and flavorful, these crisp vegetables are grilled to perfection.

20 min.prep time 50 min.total time
4 servings
5 1 Rating

Ingredients

Vegetable

2 medium zucchini, each cut into 4 pieces
1 medium onion, cut into 8 wedges
8 large mushroom caps
1 red or green bell pepper, cut into 2-inch pieces
4 large cherry tomatoes
4 (12-inch) metal skewers

Butter Baste

1/2 cup Land O Lakes® Butter, softened
1 teaspoon chopped fresh dill weed*
1 teaspoon chopped fresh chives**
1 teaspoon lemon juice

Directions

Heat one 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 heat.

To assemble kabobs, alternately thread zucchini, onion, mushrooms and peppers onto metal skewers.

Combine all butter baste ingredients in small bowl. Place kabobs onto grill over drip pan. Close lid; grill, turning occasionally and basting with butter mixture during last 10 minutes, until vegetables are crisply tender (30 to 40 minutes). Using oven mitts, add tomato to each skewer during last 3 minutes of grilling.

*Substitute 1/2 teaspoon dried dill weed.

**Substitute 1/2 teaspoon dried chives.

Recipe Tip

Read more about this recipe on Recipe Buzz® Blog.

Nutrition Facts (1 serving)

Calories: 250

Fat: 23g

Cholesterol: 60mg

Sodium: 260mg

Carbohydrates: 10g

Dietary Fiber: 2g

Protein: 3g

Recipe #5086©1995Land O'Lakes, Inc.

Recipe Comments & Reviews

5
I used the yellow zucchini, onion, peppers and tomatoes from my garden. The butter/herb basting sauce was excellent! Instead of using metal skewers, I soaked wooden ones in water for about an hour, then used them. Soaking the skewers prevents them from burning. I will make this basting sauce again - all of my family loved it.
Posted Jul 31 2010 by Robin
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From The Test Kitchen Blog

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December 09, 2013 by Becky
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I enjoy looking for a new gift-giving idea when the holiday season rolls around. Making a special food gift is always at the top of my list. In past years, I have given my favorite caramel snack mix, hot fudge sauce, spiced nuts, pumpkin and banana bread, fudge, caramels and peanut brittle. When I saw the recipe for Tangerine Curd being developed in the Test Kitchens for our 2013 Holiday Recipe Brochure, “Wrapping Up the Holidays,” I knew I had found my gift for this year.

Read More »

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