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
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
- 1/8 teaspoon garlic powder
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary crushed
- 1 medium ear fresh or frozen sweet corn thawed and quartered
- 1 small zucchini quartered
- 1/4 small red onion halved
- 4 cherry tomatoes
- Carbohydrate 15.0837623998397 g
- Cholesterol 0 mg
- Fat 0.663457299679487 g
- Fiber 4.11942604002204 g
- Protein 3.26920643028846 g
- Saturated Fat 0.10372509775641 g
- Serving Size 1 1 servings. (347g)
- Sodium 21.7070352564103 mg
- Sugar 10.9643363598177 g
- Trans Fat 0.213219799679487 g
- Calories 69 calories
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.
