Lemony Vegetable Kabobs with Butter Sauce Recipe

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Lemony Vegetable Kabobs with Butter Sauce Recipe

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My children love to eat food they’ve helped prepare. Get your kids involved by letting them skewer the colorful veggies for grilling. —Mari Pioro, Shelby Township, Michigan
MAKES:
10 servings
TOTAL TIME:
Prep: 1 hour + marinating Grill: 10 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 1 hour + marinating Grill: 10 min.

Ingredients

  • 3 medium ears sweet corn, cut into 1/2-inch slices
  • 2 large red onions, cut into wedges
  • 2 medium zucchini, cut into 3/4-inch slices
  • 2 medium sweet red peppers, cut into 1-inch pieces
  • 1 pound large fresh mushrooms
  • 1-1/2 cups cherry tomatoes
  • 1/2 cup olive oil
  • 1/4 cup lemon juice
  • 2 garlic cloves, minced
  • 2 teaspoons white wine vinegar
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • SAUCE:
  • 3/4 cup butter
  • 1/2 teaspoon grated lemon peel
  • 1/4 cup lemon juice
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon salt

Directions

In a large saucepan, bring 6 cups water to a boil. Add corn; cook, uncovered, 3 minutes. Drain and immediately drop into ice water. Drain and pat dry.
Divide corn and remaining vegetables between two large resealable plastic bags. In a small bowl, whisk oil, lemon juice, garlic, vinegar, salt and pepper until blended. Pour half of the marinade into each bag; seal bags and turn to coat. Refrigerate 8 hours or overnight.
On 10 metal skewers, alternately thread vegetables. In a small saucepan, melt butter; stir in remaining ingredients.
Brush kabobs with some of the sauce. Grill, covered, over medium heat 10-12 minutes or until peppers and onions are crisp-tender, turning and basting occasionally with remaining sauce. Yield: 10 servings.
Originally published as Lemony Vegetable Kabobs with Butter Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p208

  • 3 medium ears sweet corn, cut into 1/2-inch slices
  • 2 large red onions, cut into wedges
  • 2 medium zucchini, cut into 3/4-inch slices
  • 2 medium sweet red peppers, cut into 1-inch pieces
  • 1 pound large fresh mushrooms
  • 1-1/2 cups cherry tomatoes
  • 1/2 cup olive oil
  • 1/4 cup lemon juice
  • 2 garlic cloves, minced
  • 2 teaspoons white wine vinegar
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • SAUCE:
  • 3/4 cup butter
  • 1/2 teaspoon grated lemon peel
  • 1/4 cup lemon juice
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon salt
  1. In a large saucepan, bring 6 cups water to a boil. Add corn; cook, uncovered, 3 minutes. Drain and immediately drop into ice water. Drain and pat dry.
  2. Divide corn and remaining vegetables between two large resealable plastic bags. In a small bowl, whisk oil, lemon juice, garlic, vinegar, salt and pepper until blended. Pour half of the marinade into each bag; seal bags and turn to coat. Refrigerate 8 hours or overnight.
  3. On 10 metal skewers, alternately thread vegetables. In a small saucepan, melt butter; stir in remaining ingredients.
  4. Brush kabobs with some of the sauce. Grill, covered, over medium heat 10-12 minutes or until peppers and onions are crisp-tender, turning and basting occasionally with remaining sauce. Yield: 10 servings.
Originally published as Lemony Vegetable Kabobs with Butter Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p208

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