Save on Pinterest

Grilled Vegetable Skewers

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
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    2 servings

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

  • Place the corn on a microwave-safe plate. Cover with waxed paper. Microwave on high for 2 minutes.
  • 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.
  • 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 each: 69 calories, 1g fat (0 saturated fat), 0 cholesterol, 131mg sodium, 16g carbohydrate (0 sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch.

Recommended Video