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Buttery Mixed Veggie Kabobs
Grill: 15 mins
Ingredients
- 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 8 1-inch slices
- 8 red boiling onions, halved, or 2 small red onions, cut into 8 wedges each
- 2 fresh ears sweet corn, husked, cleaned, and cut crosswise into 4 pieces each
- 1/3 cup butter, melted
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground chipotle chile powder or cayenne pepper
- 1/4 teaspoon dried oregano, crushed
Directions
1. On eight 10- to 12-inch metal skewers alternately thread the zucchini, sunburst squash, onions, and corn. In a small bowl, combine butter, garlic powder, onion powder, chipotle chile 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.
