Buttery Mixed Veggie Kabobs
Summer veggies taste that much better when cooked on the grill. The hint of smoky heat here comes from chipotle chili powder.
Prep: 25 minutes. Grill: 15 minutes
1 small zucchini, halved lengthwise and cut into eight 1-inch slices
8 baby sunburst squash, halved or quartered, or 1 small yellow squash, halved lengthwise and cut into eight 1-inch slices
8 red boiling onions, halved, or
2 small red onions, each cut into 8 wedges
2 fresh ears sweet corn, husked, cleaned, and each cut crosswise into 4 pieces
8 10- to 12-inch metal skewers
1/3 cup butter, melted
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground chipotle chili powder or cayenne pepper
1/4 teaspoon dried oregano, crushed
1. Alternately thread zucchini, sunburst squash, onions and corn onto the skewers. In a small bowl, combine butter, garlic powder, onion powder, chipotle chili powder and oregano. Brush over vegetables.
2. For a charcoal grill, grill kabobs on the rack of an uncovered grill directly over medium coals for 15 to 18 minutes, or until vegetables are tender and brown, turning and brushing occasionally with butter mixture. (For a gas grill, preheat grill. Reduce heat to medium. Place kabobs on grill rack over heat. Cover; grill as above.) Makes 4 servings.
Nutrition facts per serving: 194 cal, 16 g fat, 40 mg chol, 121 mg sodium, 13 g carbo, 2 g fiber, 3 g pro.
