Lemony Vegetable Kabobs with Butter Sauce

Name: Lemony Vegetable Kabobs with Butter Sauce
Prep time: 60 min
Cook time: 10 min
Total time: 1 h 10 min
Yield: 10 servings.
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 zest; 1/4 cup lemon juice; 1 teaspoon dried parsley flakes; 1/2 teaspoon salt

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

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 zest
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.

Originally published as Lemon Marinated Vegetable Kabobs in Holiday & Celebrations Cookbook 2015