Grilled Vegetable Kabobs With Garlic Herb Butter

I find it’s much easier to thread the vegetables onto a metal skewer.  The pointed end makes it easier tp push through the corn in particular.  If you choose to use wooden skewers, take the time to soak them in water prior to assembling the kabobs grilling to prevent burning.  These vegetables are basted with a fresh garlic-herb butter, beautifully charred and sprinkled with grated Parmesan just before serving.  Outstanding eats!

 
Ingredients you’ll need:
4 medium ears of corn, quartered
1 large red pepper, seeds & stem removed
1 large green pepper, seeds & stem removed
1 large zucchini, 1/2″ slices
1 large yellow squash. 1/2″ slices
1 large red onion, sliced into wedges
Garlic-Herb butter:
1/2 cup butter or light butter, melted [*See cook’s note] 4 cloves garlic, minced
2 Tbsp chopped fresh Italian parsley or basil
1/2 tsp onion powder
1/2 tsp garlic salt
2 Tbsp grated Parmesan cheese

Directions:
Clean and cut the vegetables.   Quarter the corn, and slice the peppers into similar size pieces.  Slice the zucchini and squash into 1/2 inch slices.  Cut the onion into wedges.  Thread onto metal skewers.  [If you use wooden skewers soak in water for at least 1 hour prior to using.]

Mix the melted butter with the remaining ingredients, reserving the grated Parmesan cheese for later.

Brush the kabobs with the butter.  Oil the grill grates.  Place butter side down on the grill.  Over medium heat, grill the kabobs, turning carefully and basting every 7-8 minutes.  Cook for around 25 minutes total, or to your taste and desired texture until beautifully charred.  Remove from the grill, drizzle with any left over garlic-herb butter before serving.   Sprinkle with Parmesan cheese, if desired.  Serve immediately.  Yield: 4-6 kabobs

*Cook’s note:
I often choose the light Land O’Lakes butter for the oil content making it less likely to overcook.  Added bonus?  It’s lighter and full flavored, too.

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Grilled Vegetable Kabobs With Garlic Herb Butter

Servings: 4 -6 kabobs

Author: Melissa Sperka

Ingredients

• 4 medium ears of corn quartered
• 1 large red pepper seeds & stem removed
• 1 large green pepper seeds & stem removed
• 1 large zucchini 1/2" slices
• 1 large yellow squash. 1/2" slices
• 1 large red onion sliced into wedges
• Garlic-Herb butter:
• 1/2 cup light Land O'Lakes butter with canola oil melted [*see cook's note]
• 4 cloves garlic minced
• 2 Tbsp chopped fresh Italian parsley or basil
• 1/2 tsp onion powder
• 1/2 tsp garlic salt
• 2 Tbsp grated Parmesan cheese

Instructions

• Clean and cut the vegetables. Quarter the corn, and slice the peppers into similar size pieces. Slice the zucchini and squash into 1/2 inch slices. Cut the onion into wedges.
• Thread onto metal skewers. [If you use wooden skewers soak in water for at least 1 hour prior to using.]
• Mix the melted butter with the remaining ingredients, reserving the grated Parmesan cheese for later.
• Brush the kabobs with the butter. Oil the grill grates.
• Place butter side down on the grill. Over medium heat, grill the kabobs, turning carefully and basting every 7-8 minutes.
• Cook for around 25 minutes total, or to your taste and desired texture until beautifully charred. Remove from the grill, drizzle with any left over garlic-herb butter before serving.
• Sprinkle with Parmesan cheese, if desired.
• Serve immediately.

Notes

I often choose the light Land O'Lakes butter for the oil content making it less likely to overcook. Added bonus? It's lighter and full flavored, too.

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