Soak 4 wooden skewers for 30 minutes. Prepare a charcoal or gas grill for direct cooking over medium-high heat.
Grill these veggie kabobs for 8 to 10 minutes for a quick, flavorful, and smoky side.
Servings and Ingredients
|2 Hy-Vee Short Cuts ears sweet corn, cut crosswise into 1-inch pieces|
|1 (1-lbs.) pkg. Hy-Vee Short Cuts summer squash coins|
|1 c. red onion, cut into wedges|
|¾ c. orange bell pepper, seeded and cut into large chunks|
|¼ c. bottled oil-and-vinegar dressing|
|1 tbsp. fresh thyme, and or parsley, chopped|
|½ tsp. Hy-Vee kosher sea salt|
|¼ tsp. Hy-Vee cracked black pepper|
Things To Grab
- 4 wooden or bamboo skewers
- Charcoal or gas grill
- Silicone pastry brush
Alternately thread corn, summer squash, red onion, and orange bell pepper pieces onto skewers. Combine dressing, and chopped fresh thyme or parsley, salt, and pepper. Brush over veggies.
Grill 8 to 10 minutes or until veggies are tender, turning occasionally and brushing with dressing mixture.
Amounts Per Serving
- Total Fat: 1g
- Cholesterol: 0mg
- Sodium: 380mg
- Total Carbohydrates: 29g
- Protein: 4g