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Grilled Veggie Kabobs

 Grilled Veggie Kabobs
Serve this very colorful side dish with any meal this summer! It's simple and fresh, and it'll perk up any summertime dinner plate. Kathy Franklin - Antioch, Tennessee
4 ServingsPrep/Total Time: 30 min.

Ingredients

  • 2 medium ears sweet corn, husked and cut into 1-inch pieces
  • 1 large sweet onion, cut into 16 wedges
  • 1 each medium green, sweet red and yellow peppers, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 3/4 teaspoon seasoned salt
  • 1/2 teaspoon sugar

Directions

  • On four metal or soaked wooden skewers, alternately thread the corn,
  • onion and peppers. Brush kabobs with oil. Combine the chili powder,
  • salt and sugar; sprinkle over kabobs.
  • Using long-handled tongs, moisten a paper towel with cooking oil and
  • lightly coat the grill rack. Grill, covered, over medium heat for
  • 10-12 minutes or until crisp-tender, turning occasionally. Yield: 4
  • kabobs.
Nutritional Facts: 1 kabob equals 122 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 302 mg sodium, 21 g carbohydrate, 4 g fiber, 3 g protein. Diabetic Exchanges: 2 vegetable, 1 fat, 1/2 starch.