For Professionals

Grilled Vegetable Kabobs

Prep time: 15 min
Cook time: 35 min

Let the kids help make these colorful kabobs.

Makes

8 servings

Serving size

1 kabob

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

  1. 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.
  2. Cut the corn into 1-inch pieces and cook in boiling water for about 10 minutes. Add the cooked corn to the other vegetables.
  3. In a small bowl, mix the vinegar, mustard, garlic, and thyme for the sauce.
  4. 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).
  5. Before starting the grill, spray it with nonstick cooking spray. Place the skewers on the grill over medium heat. Baste occasionally with extra sauce.
  6. 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.

Nutrition Info

Nutrition Info

Makes: 8 servings  Serving size: 1 kabob

Calories

73

Fat

1 g

Saturated Fat

0 g

Trans Fat

0 g

Cholesterol

0 mg

Carbohydrates

4 g

Sugar

9 g

Fiber

4 g

Protein

4 g

Sodium

107 mg

Calcium

39 mg

Phosphorus

113 mg

Potassium

515 mg