Buttery Mixed Veggie Kabobs

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.

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.