Grilled Vegetable Skewers Recipe

5 3 3
Grilled Vegetable Skewers Recipe
Grilled Vegetable Skewers Recipe photo by Taste of Home
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Grilled Vegetable Skewers Recipe

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5 3 3
Publisher Photo
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
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 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

Directions

Place the corn on a microwave-safe plate. Cover with waxed paper. Microwave on high for 2 minutes. If grilling the kabobs, coat grill rack with cooking spray before starting the grill. 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. Grill, covered, over medium heat or broil 4-6 in. from the heat for 3 minutes on each side or until vegetables are tender, turning three times. Yield: 2 servings.
Originally published as Grilled Vegetable Skewers in Light & Tasty June/July 2002, p37

Nutritional Facts

1 each: 69 calories, 1g fat (0 saturated fat), 0 cholesterol, 131mg sodium, 16g carbohydrate (0 sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch.

  • 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
  1. Place the corn on a microwave-safe plate. Cover with waxed paper. Microwave on high for 2 minutes. If grilling the kabobs, coat grill rack with cooking spray before starting the grill. 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. Grill, covered, over medium heat or broil 4-6 in. from the heat for 3 minutes on each side or until vegetables are tender, turning three times. Yield: 2 servings.
Originally published as Grilled Vegetable Skewers in Light & Tasty June/July 2002, p37

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Reviews forGrilled Vegetable Skewers

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ebramkamp User ID: 702841 255331
Reviewed Oct. 12, 2016

"Delicious!!!! So easy and pretty too. I did add mushrooms and some par cooked baby potatoes to ours. The second time I made this we didn't have enough skewers so grilled some of them in a basket and it worked out well."

MY REVIEW
sugarcrystal User ID: 5836839 111975
Reviewed Jun. 30, 2013

"I love the addition of corn on these skewers. I did brush them with Italian dressing before grilling because I like the flavor with grilled vegetables."

MY REVIEW
soupersally User ID: 4529962 38441
Reviewed Jul. 5, 2010

"Very good, so easy to make and healthy, too! What more could a person want!!!"

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