Grilled Garden Kabobs

Grilled Garden Kabobs
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Fresh vegetables are grilled with an herb-flavored spread.
30 min
Prep Time
50 min
Total Time
6 servings

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

1/2 cup
Land O Lakes® Fresh Buttery Taste® Spread , melted
1 1/2 teaspoons
chopped fresh chives*
1 1/2 teaspoons
chopped fresh dill**
1/4 teaspoon
lemon juice
1/8 teaspoon
garlic salt
 
*Substitute 1/2 teaspoon dried chives.
**Substitute 1/2 teaspoon dried dill weed.

Directions

  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.
  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.
  3. Assemble kabobs on metal skewers by alternately threading zucchini, onion, mushrooms and bell peppers, reserving 4-inch space on end of each skewer.
  4. Stir together all spread ingredients in bowl.
  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.

Recipe Tips

Nutrition Facts (1 serving)

Calories
180
Cholesterol
0mg
Carbohydrates
17g
Protein
4g
Fat
12g
Sodium
135mg
Dietary Fiber
4g

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