Grilled Garden Kabobs

Name: Grilled Garden Kabobs
Prep time: 30 min
Total time: 50 min
Yield: 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

Fresh vegetables are grilled with an herb-flavored spread.

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30 min

Prep Time

50 min

Total Time

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.

How to make

STEP 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.
STEP 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.
STEP 3

Assemble kabobs on metal skewers by alternately threading zucchini, onion, mushrooms and bell peppers, reserving 4-inch space on end of each skewer.
STEP 4

Stir together all spread ingredients in bowl.
STEP 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.

Nutrition (1 serving)

180 Calories

12 Fat (g)

0 Cholesterol (mg)

135 Sodium (mg)

17 Carbohydrates (g)

4 Dietary Fiber

4 Protein (g)

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