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Grilled Vegetable Kabobs
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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

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.

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