Grilled Vegetable Kabobs

• 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
  

• Recipe Cards:
  • 4" x 6" (355 KB)
  • 8.5" x 11" (402 KB)

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.