Buttery Mixed Veggie Kabobs
Recipe from Midwest Living

Garlic powder, onion powder, chipotle chile pepper, and oregano add bold flavor to this grilled vegetable side dish.


Buttery Mixed Veggie Kabobs

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Servings: Makes 4 servings.
Prep Time: 25 mins
Total Time: 40 mins
Related Categories: Corn on the Cob, Grilled Vegetables, Grilling Vegetables, Kabobs, Low Calorie, Low Carb, Low Sodium, Onions, Squash, Zucchini
 
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Ingredients
  • 1  small
    zucchini, halved lengthwise and cut into eight 1-inch slices
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  • 8  baby
    sunburst squash, halved or quartered, or 1 small yellow squash, halved lengthwise and cut into 8 1-inch slices
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  • 8 
    red boiling onions, halved, or 2 small red onions, cut into 8 wedges each
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  • 2 
    fresh ears sweet corn, husked, cleaned, and cut crosswise into 4 pieces each
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  • 1/3  cup
    butter, melted
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  • 1/4  tsp.
    garlic powder
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  • 1/4  tsp.
    onion powder
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  • 1/4  tsp.
    ground chipotle chile powder or cayenne pepper
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  • 1/4  tsp.
    dried oregano, crushed
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Directions
1.
On eight 10- to 12-inch metal skewers alternately thread the zucchini, sunburst squash, onions, and corn. In a small bowl, combine butter, garlic powder, onion powder, chipotle chile powder, and oregano. Brush over vegetables.
2.
For a charcoal grill, grill kabobs on the rack of an uncovered grill directly over medium coals for 15 to 18 minutes or until vegetables are tender and brown, turning and brushing occasionally with butter mixture. (For a gas grill, preheat grill. Reduce heat to medium. Place kabobs on grill rack over heat. Cover; grill as above.) Makes 4 servings.
Nutrition information
Calories 194, Total Fat 16 g, Saturated Fat 10 g, Cholesterol 40 mg, Sodium 121 mg, Carbohydrate 13 g, Fiber 2 g, Protein 3 g. Daily Values: Vitamin A 0%, Vitamin C 27%, Calcium 2%, Iron 3%. Percent Daily Values are based on a 2,000 calorie diet
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