Grilled Vegetable Kabobs
HB-17324 · Hand-built original · American
Skewers of corn, pepper, mushrooms, tomatoes and zucchini grilled in a lime and paprika butter marinade.
AmericanAppetizer15 minServes 4226 kcalGluten-freeEgg-freeDiabetic
Main ingredient: zucchini
Pairs well with: coleslaw, cornbread, potato salad, baked beans
Servings:4quantities adjust to match
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons melted butter
- ¾ teaspoon minced garlic
- ½ teaspoon dried parsley
- ½ teaspoon dried basil
- ¾ teaspoon paprika
- ½ teaspoon pepper
- 1 tablespoon lime juice
- 1 teaspoon salt
- 2 corn on the cob (cut into 5 parts)
- 1 cubed red bell pepper
- ½ pound mushrooms
- ½ pound cherry tomatoes
- 1 zucchini cut into rounds
Method
- Whisk the olive oil, melted butter, minced garlic, dried parsley, dried basil, paprika, pepper, lime juice, and salt into a marinade while the grill heats to medium-high.
- Pour the marinade over the corn pieces, cubed red bell pepper, mushrooms, cherry tomatoes, and zucchini rounds and toss them until coated.
- Leave the vegetables in the marinade for 10 minutes, then thread them onto skewers in mixed order.
- Grill the skewers for 2 to 3 minutes a side, brushing them once with the leftover marinade, until the vegetables char at the edges and soften.
- Slide the kabobs off the grill and serve them hot.
Prep: 10 min · Cook: 5 min · Total: 15 min
Nutrition (per serving, where published)
226 kcalCalories
13.6 gProtein
8.9 gCarbs
16.1 gFat
5.5 gSaturates
3.2 gFibre
2.5 gSugars
660 mgSodium
44 mgCholesterol
646 mgPotassium
32 mgCalcium
2.7 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data