Although summer has officially ended, I firmly believe grilling season continues on forever. I forgot I had this recipe. It calls for a lot of butter to be used, so unless you don't mind the fat content, I'm sure this would still be great without it.
Grilled Garden Kabobs
Kabobs
2 ears of corn, husked and each cut into 3 pieces
3 medium zucchini, each cut into 4 pieces
1 large onion, cut into 12 wedges
12 large fresh mushroom caps
2 red or green bell peppers, cut into 2-inch pieces
6 (12-inch) metal skewers
Spread
1/2 cup veggie butter, melted
1 1/2 tsp chopped fresh chives (or 1/2 tsp dried chives)
1 1/2 tsp chopped fresh dill weed (or 1/2 tsp dried dill weed)
1/8 tsp garlic salt
1/4 tsp lemon juice
Heat one side of a gas grill on medium heat. Make an aluminum foil drip pan; place opposite of heated side. Bring enough water to cover corn, to a full boil in a 2-qt saucepan over medium-high heat. Add corn; return to a full boil & cover. Boil until corn is tender (5-8 min.). Drain; set aside. To assemble kabobs, alternately thread veggies (omitting tomatoes), reserving a 4-inch space on the end of each skewer. Stir together all spread ingredients in a small bowl. Place kabobs on grill over drip pan. Cover and grill, 10 min, rotating and brushing kabobs with spread, until veggies are crisp-tender (8-12 min.). Using oven mitts, add corn (skewer through center) and tomato to each kabob. Continue grilling until corn and tomato are heated through (2-3 min.). Yield: 6 servings
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~ Rachel (IBS-C)
If life hands you lemons, make lemonade!!
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Grilled Garden Kabobs
