Colorful and flavorful, these crisp vegetables are grilled to perfection.
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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
12 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.
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.
STEP 2
To assemble kabobs, alternately thread zucchini, onion, mushrooms and peppers onto metal skewers.
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.
Read more about this recipe on Recipe Buzz® Blog.
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