Basil, garlic, pepperoni and mozzarella give plenty of pizza flavor to chicken, green pepper, zucchini and cherry tomatoes in these individual foil dinners. This speedy grilled supper is a tasty way to get little ones to eat their veggies. —Amber Zurbrugg
I have fun trying new recipes and creating dishes of my own. I especially enjoy main entrees like this that are a little lighter and that let the food's natural flavors come through. They grill in no time.—Paul Miller, Green Bay, Wisconsin
We camp out often in summer and do a lot of cooking over charcoal. These veggies go great with any grilled meat. Sometimes I also thread brown-and-serve rolls on skewers, brush with melted butter and cook them over the coals for 10-15 minutes. They get all crusty on the outside, yet stay soft in the center. It rounds out a super meal.
These are delicious with fresh sweet corn and a baked potato. You can spend the day out of the kitchen by assembling the kabobs in the morning, then letting them marinate all day before grilling at dinnertime. —Lorri Cleveland, Kingsville, Ohio
These are quick and easy to prepare, and a fun way to eat vegetables— our kids love them! We like to put the kabobs on the grill, which we do a lot of in summer to keep from heating up the kitchen. – Suzanne McKinley, Lyons, Georgia
"I like to experiment a bit with marinades and sauces that combine different spices and herbs," relates H. Ross Njaa of Salinas, California. "This particular mix of seasonings really perks up garden-fresh vegetables."
Use the direct grilling method to cook these colorful kabobs for fast, flavorful results. The versatile marinade also adds terrific taste to beef, chicken or turkey can be stirred up days ahead and kept in the fridge.