Grilled Vegetable Skewers |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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My mother and I love to eat vegetables the most flavorful waygrilled! Seasoned with fresh herbs, these colorful kabobs showcase the best of summer's bounty. Susan Bourque of Danielson, Connecticut 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:
1. Place the corn on a microwave-safe plate. Cover with waxed paper. Microwave on high for 2 minutes.
2. 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.
3. 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. Yield: 2 servings.
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