Grilled Vegetable Kabobs
4
servings
20 min
PREP TIME
50 min
TOTAL TIME

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

 

 *Substitute 1/2 teaspoon dried dill weed. **Substitute 1/2 teaspoon dried chives.

How to make

  1. STEP 1

    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.

  2. STEP 2

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

  3. STEP 3

    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, 30-40 minutes or until vegetables are crisply tender. Using oven mitts, add tomato to each skewer during last 3 minutes of grilling.

Nutrition

250Calories
23Fat (mg)
60Cholesterol (mg)
260Sodium (mg)
10Carbohydrates (g)
2Dietary Fiber
3Protein (g)

Reviews

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  July 31, 2010

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.

— says Robin
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