Grilled Vegetable Kabobs

Course Side Dish

Cuisine American, Southern

Keyword grilled-vegetable-kabobs, grilled-vegetables

Prep Time 20

Cook Time 25

Total Time 45

Servings kabobs

Calories 175kcal

Author Melissa Sperka

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 butter with canola oil, melted Land O'Lakes or similar [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

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 vegetables onto metal skewers.
Mix the melted butter with the garlic, parsley, onion powder and garlic salt 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 with butter 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. Serve immediately.

I use light Land O'Lakes butter for the oil content making it less likely to overcook. It's lighter and full flavored, too.
If you use wooden skewers soak in water for at least 1 hour prior to using.