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Lemony Vegetable Kabobs with Butter Sauce

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
  • Total Time
    Prep: 1 hour + marinating Grill: 10 min.
  • Makes
    10 servings


  • 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 zest
  • 1/4 cup lemon juice
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon salt


  • 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.

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