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Grilled Vegetable Skewers

TOTAL TIME: Prep/Total Time: 20 min. YIELD: 2 servings.
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

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

  • 1. Place the corn on a microwave-safe plate. Cover with waxed paper. Microwave on high for 2 minutes.
  • 2. 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.
  • 3. 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.

Nutrition Facts

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

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