Grilled Vegetable Kabobs
Let the kids help make these colorful kabobs.
Makes
Serving size
Ingredients
For kabobs:
2 medium zucchinis
2 medium yellow squash
2 red or green bell peppers, seeded
2 medium red onions
16 cherry tomatoes
8 ounces fresh mushrooms
2 medium ears sweet corn
Nonstick cooking spray
For sauce:
½ cup balsamic vinegar
2 tablespoons mustard
3 cloves garlic, minced
¼ teaspoon thyme
Special Equipment:
Kabob skewers
Grill
Instructions
- Rinse all the vegetables. Cut zucchini, squash, and bell peppers into 2-inch chunks. Cut red onions into wedges. Combine the cut vegetables with the tomatoes and mushrooms in a bowl.
- Cut the corn into 1-inch pieces and cook in boiling water for about 10 minutes. Add the cooked corn to the other vegetables.
- In a small bowl, mix the vinegar, mustard, garlic, and thyme for the sauce.
- Toss the vegetables in the sauce and thread vegetables onto 8 skewers (if you use wooden skewers, soak them in water for 30 minutes before using).
- Before starting the grill, spray it with nonstick cooking spray. Place the skewers on the grill over medium heat. Baste occasionally with extra sauce.
- Grill for 20 minutes or until tender.
Cooking Tip
You can cook the vegetables in foil instead of using skewers. Divide the vegetables in half and wrap them in foil. Grill for about 30 minutes or until tender.
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