Colorful and flavorful, these crisp vegetables are grilled to perfection.
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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
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.
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, 30-40 minutes or until vegetables are crisply tender. Using oven mitts, add tomato to each skewer during last 3 minutes of grilling.
Explore reviews fromour online community
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.
Skewers of curried beef, adobo pork, ginger shrimp — even your favorite summer vegetables — add pizzazz to an ordinary cookout or picnic.