“Golden, caramelized onions and creamy roasted garlic are an ideal match for the flavors in this recipe. It’s like a quick transport to a ristorante in Rome. For a bit of heat, add red pepper flakes while sauteing the onions.”—Jeanne Holt, Saint Paul, Minnesota
A niece gave this mustard-seasoned squash recipe to me. My husband, Doug, and our three grandchildren love the zesty flavor and slightly crunchy texture. The kabobs are perfect partners to any grilled meat and reheat easily.
I've been serving this recipe to family and friends for 20 years and very seldom do I have any leftovers. We try to keep the house cool, so we grill out often. I get most of the herbs in this recipe from my son's garden.
We love these full-flavored kabobs and fix them often, even in winter. A sweet sauce is used to baste and later serve alongside the colorful combination of sausage, bacon, shrimp, vegetables and pineapple. —Gloria Warczak, Cedarburg, Wisconsin
Meet the Cook: I still remember the first time I served these colorful kabobs - my family was thrilled to find a surprise in the tasty meatballs. Since I make them often, I sometimes substitute different vegetables or cheeses for variety.
-Kristen Wondra, Hudson, Kansas
I love this vegetable marinade, but the key to this recipe's success is the three-cheese spread. My father is a meat-and-potatoes eater, but the grilled wraps passed his test! —Britani Sepanski of Indianapolis, Indiana
Fun and different, these kabobs are a treat exclusively from the grill! The pineapple gives ordinary summer vegetables a fresh, tropical taste. They're colorful and always a hit with family or at a get-together.
#151;Sharon Bickett, Chester, South Carolina
"My husband and I were thrilled to receive a gas grill as a wedding gift from some church friends," relates Sundra Hauck of Bogalusa, Louisiana. "We love to grill these hearty meatball-and-veggie kabobs. Barbecue sauce gives them a slightly sweet flavor."