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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


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

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


  • 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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