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  • Grilled Vegetable Kabobs

Let the kids help make these colorful kabobs.

Recipe Source: Delicious Heart Healthy Latino Recipes
Prep time Cook time Yields Serving Size
15 minutes 35 minutes 8 servings 1 kabob
Photograph of the completed recipe.
Ingredients

  • For kabobs:

    2 medium zucchini
    2 medium yellow squash
    2 red or green bell peppers, seeded
    2 medium red onions
    16 cherry tomatoes
    8 oz fresh mushrooms
    2 medium ears sweet corn
    Nonstick cooking spray

  • For sauce:

    ½ C balsamic vinegar
    2 Tbsp mustard
    3 cloves garlic, minced
    ¼ tsp thyme

73
calories
1 g
Total fat
0 g
Saturated fat
0 mg
Cholesterol
107 mg
Sodium
4 g
Total fiber
4 g
Protein
4 g
Carbohydrates
515 mg
Potassium
Percent Daily Values are based on a 2,000 calorie diet.

Directions

  • 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 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.

Note: 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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