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Grilled Vegetable Skewers

 Grilled Vegetable Skewers
My mother and I love to eat vegetables the most flavorful way—grilled! Seasoned with fresh herbs, these colorful kabobs showcase the best of summer's bounty. —Susan Bourque of Danielson, Connecticut
2 ServingsPrep/Total Time: 20 min.


  • 1 medium ear fresh or frozen sweet corn, thawed and quartered
  • 1 small zucchini, quartered
  • 1/4 small red onion, halved
  • 4 cherry tomatoes
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried rosemary, crushed
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper


  • Place the corn on a microwave-safe plate. Cover with waxed paper.
  • Microwave on high for 2 minutes.
  • On two metal or soaked wooden skewers, alternately thread the corn,
  • zucchini, onion and tomatoes. Lightly coat vegetables with cooking
  • spray. In a small bowl, combine the seasonings; sprinkle over
  • vegetables.
  • Using long-handled tongs, moisten a paper towel with cooking oil and
  • lightly coat the grill rack. Grill vegetables, covered, over medium
  • heat or broil 4 in. from the heat for 6-12 minutes or until
  • vegetables are tender, turning frequently. Yield: 2 servings.

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Grilled Vegetable Skewers (continued)

Nutritional Facts: One serving (1 kabob) equals 69 calories, 1 g fat (trace saturated fat), 0 cholesterol, 131 mg sodium, 16 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch.