I came up with this recipe one summer as a way to use up vegetables from our garden. Grilling the veggies first brings out their sizzling flavors. Try it with a sprinkling of olives or pine nuts before adding the cheese. —Susan Marshall, Colorado Springs, Colorado
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.
These moist burgers get plenty of color and flavor from onion, zucchini and red pepper. I often make the mixture ahead of time and put it in the refrigerator. Later, after helping my husband with farm chores, I can put the burgers on the grill while whipping up a salad or side dish. —Sandy Kitzmiller, Unityville, Pennsylvania
Convenience foods make this hearty entree a snap to prepare. Purchased meatballs are easy to thread onto skewers. And since they're precooked, you just need to grill the kabobs until the fresh veggies are tender. Basting with bottled barbecue sauce adds fast flavor.
-Shawn Solley, Lawton, Oklahoma
My husband loves to grill these deliciously different turkey kabobs, and everyone gets a kick out of the zingy taste from the limes and jalapenos. Its tongue-tingling combination of flavors makes this one company dish that always draws compliments.
Carole Hildebrand from Kelseyville, California tops zucchini slices with chunky homemade salsa to make this scrumptious side dish. "I fix it often in the summer when I have the fresh vegetables on hand," she notes.
"I discovered this recipe while trying to spruce up plain vegetables for dinner guests," recalls Monica Meek Flatford of Knoxville, Tennessee. A mild spice blend coats colorful skewers of fresh zucchini, summer squash and mushrooms.
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.
These kabobs are so easy to make. The grill helps the vegetables retain their fresh flavor, and the savory marinade shines through because it's brushed on while grilling.—Deb Anderson, Joplin, Missouri
A perfect warm-weather salad, this colorful dish is especially tasty when sweet corn, tomatoes, and zucchini are in season. The garden-fresh ingredients are lightly dressed in mild basil vinegar and oil, plus a blend of other herbs and seasonings. —Taste of Home Test Kitchen
Take vegetables from the garden to the grill to the table in minutes with this simple side dish. Kathleen Ruggio of Oswego, New York notes that this colorful combination of yellow summer squash, carrot, onion and zucchini makes a great addition to any menu—regardless of the main entree.
"I made this dish for my Women's Health Initiative Group at our local university, and everyone just loved it," informs Betty Washburn of Reno, Nevada. "The grilled vegetables pick up a pleasantly mild flavor from the lemon juice and herb seasonings."