Fresh Vegetable Kabobs Recipe

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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
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings

Ingredients

  • 2 medium ears fresh corn, cut into 2-inch pieces
  • 2 medium zucchini, cut into 1-inch pieces
  • 8 fresh pearl onions or 1 package (8 ounces) frozen pearl onions, cooked
  • 1/2 cup butter, melted
  • 2 tablespoons minced chives
  • 2 tablespoons minced fresh parsley
  • 1/2 teaspoon garlic salt

Nutritional Facts

1 serving (1 each) equals 268 calories, 23 g fat (14 g saturated fat), 61 mg cholesterol, 469 mg sodium, 15 g carbohydrate, 3 g fiber, 3 g protein.

Directions

  1. On 4 metal or soaked wooden skewers, alternately thread the corn, zucchini and onions. Combine the butter, chives, parsley and garlic salt.
  2. Place skewers on a broiler pan; broil for 8-10 minutes, turning and brushing with butter mixture every 2 minutes. Yield: 4 servings.
Originally published as Fresh Vegetable Kabobs in Bountiful Harvest Cookbook 1994, p33

Nutritional Facts

1 serving (1 each) equals 268 calories, 23 g fat (14 g saturated fat), 61 mg cholesterol, 469 mg sodium, 15 g carbohydrate, 3 g fiber, 3 g protein.

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