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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 kabobs


  • 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


  • 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.
Nutrition Facts
1 each: 122 calories, 4g fat (1g saturated fat), 0 cholesterol, 302mg sodium, 21g carbohydrate (9g sugars, 4g fiber), 3g protein. Diabetic Exchanges: 2 vegetable, 1 fat, 1/2 starch.

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  • hafners
    Jul 23, 2008

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