Whether as a side dish, or as a meal, these kebabs have a lots flavor and will satisfy any need. By grilling these indirectly you can get all the vegetables cooked without burning the surfaces.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: Serves 6 as a side dish
Ingredients:
- 2 ears corn-on-the-cob, husked and cut into 3 pieces each
- 3 small zucchini, each cut into 4 pieces
- 1 large onion, cut into 12 wedges
- 12 large fresh mushroom caps
- 2 bell peppers, cut into 2-inch pieces
- 6 cherry tomatoes
- Baste:
- 1/2 cup butter, melted
- 1 1/2 teaspoons fresh chives, chopped
- 1 1/2 teaspoons fresh dill weed, chopped
- 1/4 teaspoon garlic salt
- 1/4 teaspoon lemon juice
Preparation:
Preheat grill and prepare for indirect grilling. Boil corn for about 5 to 8 minutes or until tender. Allow to cool enough to handle. Place vegetables on kebabs alternating between vegetables. Stir together baste ingredients and brush over kebabs. Place kebabs on hot grill over the unlit part. Grill for 10 to 15 minutes or until vegetables are cooked. Brush occasionally with baste.
