Grilled Vegetable Kabobs Recipe
These Grilled Vegetable Kabobs are a fun and easy side dish to make at your next summer cookout. Each perfectly cooked bite-sized veggie is seasoned with zesty Italian dressing, giving it a little tang and a lot of flavor.
Servings: 8 people
Calories: 80kcal
Equipment
- 4 Bamboo Kabob Sticks soaked in water
Ingredients
- 1 medium Green Pepper
- 1 medium Red Pepper
- 1 small Red Onion
- 2 medium Yellow Squash
- 2 medium Zucchini
- ½ pound Button Mushrooms
- 2 Tablespoons Olive Oil
- 2 Tablespoons Italian Dressing optional
- ½ teaspoon Italian Seasoning
- Salt to taste
- Pepper to taste
- 2 Tablespoons Parmesan Cheese grated
Instructions
- Preheat grill to medium heat.
- Meanwhile, place the bamboo or wooden skewers in a shallow baking dish and cover with water. Soak for at least 30 minutes so the sticks don't burn while the vegetables cook.
- Rinse and prepare the vegetables by slicing them into ½" thick slices or 1" bite sized pieces.
- Thread the vegetables onto the wooden skewers, alternating colors. Be sure to evenly space the vegetables so they cook evenly. Brush the kabobs with olive oil and sprinkle with salt and pepper and Italian Seasoning to taste.
- Spray the grill with cooking oil then grill the kabobs over medium-high heat until the vegetables are tender and slightly charred. If desired, brush lightly with a vinegar-based Italian dressing.
- Continue to grill until all sides of the kabobs are lightly roasted, turning with tongs as each side cooks.
- Remove the kabobs from the grill and lightly sprinkle with grated parmesan cheese. Serve warm. Enjoy!
Nutrition
Calories: 80kcal | Carbohydrates: 8g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 1mg | Sodium: 65mg | Potassium: 431mg | Fiber: 2g | Sugar: 5g | Vitamin A: 731IU | Vitamin C: 50mg | Calcium: 35mg | Iron: 1mg